Makes about 12

Biscotti is not difficult to make and it is so expensive in stores, and usually stale.  Give this recipe a try.  I think you will be quite pleased.  You may dip one end in chocolate or not, as you wish.

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon ground nutmeg

1 cup sugar

½ teaspoon anis seeds (optional)

½ cup (1 stick) butter or margarine

1 cup slivered almonds

1 egg

Cold water

Preheat oven to 350°.  In a large bowl, combine the flour, baking powder, nutmeg, sugar and anis seeds.  Cut the butter into small pieces and add.  With a wire pastry blender, work the butter into the flour mixture until it is the texture of coarse cornmeal.

Add the almonds and toss.  Put the egg into a measuring cup and stir.  Add enough cold water to bring the total amount of liquid to 2/3 of a cup.  Add to the bowl and with a table fork, stir round and round until all the dry ingredients are moistened.  Turn out onto a lightly floured surface and knead lightly.  Form into a long oval loaf.  You need a shape that when sliced will produce slices that are about 1 ½-inches wide and 5-inches long.  Place the loaf on a baking sheet that is lined with Bakers’ parchment. Put in the center of the oven and bake for 20 to 25 minutes.  Remove from the oven and allow to cool.

When the loaf is cool, cut it into ½-inch thick slices.  Set wire cooling racks over baking sheets and lay the slices on them.  Return to the oven and bake for about 15 to 20 minutes, or until dry an just beginning to turn golden brown.  Remove from the oven and allow to cool.  If desired, one end of each Biscotti may be dipped in melted chocolate.