5 eggs
1 1/2 c. sugar
1/2 c. (1 stick) butter, melted
1 tsp. vanilla
1/2 tsp. anise extract
1 tsp. salt
1/4 tsp. anise seeds
1 tsp. baking powder
4 1/2 c. white flour
1 1/2 c. walnuts, chopped
Butter for baking sheets

Preheat oven to 350 degrees. Beat eggs until fluffy; add sugar and melted butter. Mix well. Add vanilla, anise extract, and seeds; mix well. Add baking powder and flour in 3 additions, mixing well after each addition. Stir in walnuts. Lightly butter 1 large or 2 small cookie sheets. On a floured board, shape dough into 4 loaves 1 1/2 inches in diameter about 8 1/2 inches long (use lightly floured hands). Place loaves on cookie sheets 3 inches of space between loaves. Bake loaves for 25 minutes or until lightly browned. Take out loaves and turn oven down to 300 degrees. When loaves are cool enough to touch, cut diagonally into slices. Place sliced Biscotti back on cookie sheets and place in oven for 5 minutes. Turn Biscotti over and toast 5 minutes more. Cool Biscotti and place in tin can with tight fitting lid. Biscotti improves with age and will be good for 6 months.