Italian Biscotti

• 4-cup flour
• 4 tsp. baking powder
• ½ tsp. salt
• 1 cube butter
• ½ tsp. baking soda
• 1 ¾ cup sugar
• 1 orange rind
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. almond extract
• 1 oz. whiskey
• ¾ oz. anise seeds
• 1 ½ cup broken almonds (buy whole almonds and cup up)

•  Cream butter, then add sugar and beat till fluffy.
• Add orange rinds, eggs, vanilla, almond extract and whiskey.
• Stir in anise seeds.
• Sift dry ingredients into mixture at low speed.
• Add nuts last.
• Roll into long logs on floured board (about the size of a cocktail rye loaf of bread).
• Should make 3-4 logs.
• Bake at 350 degrees till lightly brown – about 20 to 25 minutes.
  (If you line the back of a baking sheet with tin foil – it will be easier to get the logs off).
• When the initial baking is done, take logs off the baking sheet and put onto a cutting board while still warm.
• Cut diagonally while still warm and put slices back onto baking sheet.
• Bake each side of cookie for about 3 to 4 minutes.

*Note: Makes approximately 60 cookies.