1 lb. butter (4 sticks)
2 c. sugar
5 eggs
1 c. milk
3 tsp. anise extract
6 c. unbleached white flour
6 tsp. baking powder
1/2 tsp. baking soda

In a large bowl, cream butter and sugar together. Add eggs; mix well. Add milk and anise flavoring; mix well. Sift together flour, baking powder and baking soda then add to creamy mixture, mixing with wooden spoon until blended.

Put enough dough on a very lightly floured board to roll gently into a log, approximately 1-foot long by 2-inches wide. The recipe should make about 7 or 8 of these logs. Place on ungreased cookie sheet (Teflon coated best) and flatten with palm of hand. Place two logs on a cookie sheet.

Bake in 350 degree oven until light brown, approximately 10 minutes. Remove from oven and gently cut into 1-inch slices on a diagonal. Put slices on their sides on cookie sheets and return to 350 degree oven to toast until golden brown. Turn each biscotti over and brown evenly on both sides. Cool thoroughly before storing in tin cans. Stays fresh for 3 to 4 months in tins. Makes 5 to 6 dozen.