ANISETTE SPONGE BISCOTTI

1 stick (8 tablespoons) butter or margarine, at room temperature
1 cup sugar
3 large eggs
1 1/2 ounces anisette liqueur
2 1/2 cups flour
3 teaspoons baking powder
Powdered sugar for dusting, if desired

Preheat the oven to 350 degrees F.

In a large bowl, cream the butter and sugar together until light and fluffy. This can be done with a mixer or by hand. Add the eggs, 1 at a time, and continue to beat until well combined. Blend in the anisette.

In a medium bowl, combine the flour and baking powder and mix together well. Blend the flour mixture into the butter-egg mixture until well incorporated.

On a nonstick baking sheet, divide the dough into 2 equal portions and form into 2 logs, about 10 inches long by 2 inches wide.

Bake for 15 minutes or until set. Remove from oven and allow to cool for about 15 minutes.

Slice each log into diagonal biscotti about 1 1/2 inches wide, place them back on the baking sheet, and return to the oven to finish baking, about 10 minutes longer. Allow to cool completely on wire racks.

Dust with powdered sugar to serve, if using.

Yields 1 1/2 dozen cookies
Source: Terry Cicenia of Bloomfield, New Jersey Star Ledger, January 26, 2000