Almond-Anise Biscotti

1 cup slivered almonds
1 3/4 tsp anise seed
3 cups flour
1 tbsp baking powder
3/4 tsp salt
1/4 pound unsalted butter, room temperature
1 cup sugar
3 eggs
2 tbsp lemon juice
1 tbsp vanilla
1/2 tsp almond extract
Grated peel of 1 large lemon

Place the almonds in a baking pan in a single layer and toast in a preheated 350F oven 10 minutes. Cool and chop coarsely. put the anise seed into a small saucepan and toast over medium heat 4 minutes, shaking the pan occasionally. Cool.

Sift together the flour, baking powder and salt. With an electric mixer cream together the butter and sugar. Add the eggs one at a time beating for about minute after each addition. Beat in the anise seed, lemon juice, vanilla and almond extracts and the lemon peel. Slowly add the flour mixture; work in the almonds with your hands. The dough will be sticky.

Divide the dough in half. On a lightly floured surface toll each half into a log about 1 1/2 inches in diameter and 12 inches long. Place on an ungreased baking sheet and bake in a preheated 325F oven for 30 minutes. Let cook 30 minutes on wire racks.

Cut the logs on the diagonal into 1/2 inch slices and put back onto 2 baking sheets. Bake, one at a time, in a preheated 250F oven for 10 minutes; turn the slices over and bake 10 minutes. Transfer to wire racks. Bake the second sheet in the same way.