1/2 c. butter, room temperature
1 c. sugar
2 eggs
1 1/2 tsp. vanilla (or part anise flavoring)
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. chopped nuts (almonds, walnuts, pistachios, pecans, whatever)

Combine butter, sugar and eggs, mixing well. Beat in vanilla. combine dry ingredients and chopped nuts. Add to egg mixture. Batter will be very stiff and sticky. Cover dough with plastic wrap and refrigerate for 1 hour or overnight.

With floured hands, divide the dough in 2 loaves about 12 inches long (like French bread). Place loaves on 10x14 inch sheet, leaving at least 3 inches between. Flatten each loaf slightly, evenly.

Bake in preheated 400°F. oven for 20 minutes, or firm to the touch. Remove. Cool slightly; lower oven to 375°F. While still warm, slice loaves in diagonal slices, about 1/3 inch thick. Arrange on ungreased sheet and bake at 375 degrees for 15 minutes, or until firm. Do not brown.

Makes about 6 dozen.

Variations: Add 1 cup cocoa and 1 1/2 c. chocolate chips to flour-nut mixture. Or, add 1/4 tsp. ground cinnamon to dry ingredients. Or, after first baking, brush the cut biscotti with beaten egg white and sprinkle with cinnamon sugar. Or, dip biscottis in melted white or dark chocolate, just one end.