3 c. all purpose flour
1 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. anise seed, crushed with mortar & pestle
3 whole eggs
3 egg yolks
2 tsp. vanilla
2 c. unblanched almonds, coarsely chopped, toasted

Preheat oven to 350 degrees. Grease and flour 2 baking sheets. Sift together flour, sugar, baking powder and salt into large bowl. Stir in crushed anise seed. Beat together whole eggs, yolks and vanilla in medium sized bowl. Pour into flour mixture; stir with fork to form stiff dough. Knead almonds into dough in bowl. Do not over work the dough too much with hands.

Divide dough into 4 equal pieces. Roll each quarter on lightly floured surface with floured hands into roll about 15" long and 1" in diameter. Place 2 rolls on each baking sheet. Bake for 30 to 35 minutes or until lightly browned. Leave oven on. (If baking one pan at a time, refrigerate second pan until needed.)

Slice rolls diagonally, into 1/2" thick cookies; place in one layer, cut side up on baking sheet. Bake in 350 degree oven for 5 to 10 minutes or until crisp. Cool on wire rack. Biscotti can be stored up to 3 weeks in an air tight tin at room temperature. "Age" at least 1 day before serving.