2 cups flour
1 1/3 cups sugar
2 large eggs
1 tablespoon grated lemon rind (optional)
1/4 cup anisette, Sambuca or Strega
1/4 cup rum
1 1/2 cups whole hazelnuts or sliced almonds
2 tablespoons baking powder

For this recipe, use hazelnuts with the skins removed, blanched almonds, macadamia nuts or shelled pistachios (or any combination).

For the liqueur flavoring, either all anisette or all Strega (an Italian liqueur such as Galliano) may be used (1/2 cup) and the rum may be omitted. A teaspoon of pure almond flavoring may be used with the almonds and Strega, but omit with anisette.

If you enjoy making these cookies often, a wonderful flavor may be imparted to sugar by storing it in a quart jar with star anise. You'll need to sift it before using the sugar, but it's well worth the added effort. This trick works with vanilla beans, citrus peels, ginger root, and cinnamon sticks, though none so well as star anise. Store for at least 1 month before using, and shake the jar often to disperse the flavor. Star anise seeds may also be stored in white rum or vodka in order to make an extract for flavoring (leave it on the shelf for 1 year before using).

Grated orange peel may be substituted for the lemon, or the citrus peels may be omitted entirely.

Preheat the oven to 350°F. Lightly oil a 9x13-inch baking pan and dust with flour. Shake off excess flour. In a large mixing bowl, combine flour, sugar, eggs, lemon rind, baking powder, liqueur and rum (if using). When using Strega, replace rum with Strega or water.

Beat with a wooden spoon until thoroughly blended.

Stir in nuts. Roll the dough into a long half-moon shape, nearly the length and width of a shallow baking pan with 2-inch high sides. The top of the dough should be about 3 inches in height, sloping down towards the long sides of the pan.

Bake for 1 hour. Remove from the pan and let cool for 20 minutes. Carefully remove from pan using a spatula or cake turner.

Let stand until room temperature. Using a serrated bread knife cut each pastry into cross-wise slices, each about 1-inch thick.

Arrange these in one layer on a baking sheet and return to the oven to dry out, about 10 minutes. Optionally, the biscotti may be toasted until lightly browned on edges, or you may do this in a day or so, to freshen the biscotti.

Let cool and store in an airtight container. Biscotti freezes well.

Serve with milk or coffee for dipping.

Submitted by: CM