CANTUCCINI

2 cups all-purpose flour
3/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 CUPS unblanched whole almonds
2 teaspoons pure vanilla extract
3 large eggs
1 teaspoon anise (more or less depending on your taste)

Position a rack in the center of the oven and preheat the oven to 350"F. Line a baking sheet with parchment and set aside. Put the flour, sugar, baking powder, cinnamon, and salt in a large bowl and stir with a rubber spatula to mix. Stir in the almonds. Whisk the eggs and vanilla together in a small bowl, then stir them into the flour mixture. The dough may seem dry at this point, but it will come together as it is kneaded. Turn the dough out onto a lightly floured work surface and knead, folding it over onto itself until it is smooth, 1 to 2 minutes. Divide the dough in half and shape each half into a 12-inch long log. Gently press down on the logs to flatten them until they are about 2 inches wide and 1 inch high. Transfer them to the prepared pan.

First Baking--- Bake the logs for about 30 minutes, or until they are slightly risen and firm to the touch. Slide the logs, parchment paper and all, off the baking sheet and onto a cooling rack. The logs must be completely cool before you can continue with the recipe. Since they will take about 30 minutes to cool, you can either turn the oven off or leave it on for the next step.

You can bake the biscotti (all italien cookies are called biscotti) up to this point several days ahead. Wrap the logs well in plastic and continue when it is convenient.

Second Baking--- When the logs have cooled completely, preheat the oven to 350"F, if necessary. Line two baking sheets with parchment paper. Working with a sharp serrated knife, cut the cooled logs diagonally into 1/4 inch-thick slices. Place the sliced cookies cut side down on the pans and bake for 10 to 15 minutes, or until the biscotti are crisp and golden. Cool on the pans.

STORING--- These biscotti will keep for up to a month in an airtight tin or plastic container.