Classic Anise Biscotti

Makes about 4 dozen cookies

3/4	cup (about 4 ounces) whole blanched almonds
2-1/4	cups all-purpose flour
1	teaspoon baking powder
3/4	teaspoon salt
3/4	cup sugar
1/2	cup unsalted butter, softened
3	eggs
2	tablespoons brandy
2	teaspoons grated lemon peel
1	tablespoon anise seeds

Preheat oven to 375°F. To toast almonds, spread almonds on baking sheet. Bake 6 to 8 minutes or until toasted and light brown; turn off oven. Let almonds cool slightly; coarsely chop.
Combine flour, baking powder and salt in small bowl. Beat sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition and scraping side of bowl often. Stir in brandy and lemon peel. Add flour mixture gradually; stir until smooth. Stir in chopped almonds and anise seeds. Cover and refrigerate dough 1 hour or until firm.
Preheat oven to 375°F. Grease large baking sheet. Divide dough in half. Shape 1/2 of dough into 12X2-inch log on lightly floured surface. (Dough will be fairly soft.) Pat smooth with lightly floured fingertips. Transfer to prepared baking sheet. Repeat with remaining 1/2 of dough to form second log. Bake 20 to 25 minutes or until logs are light golden brown. Turn off oven. Cool completely on baking sheet on wire rack.
Preheat oven to 350°F. Cut logs diagonally with serrated knife into 1/2-inch-thick slices. Place slices flat in single layer on 2 ungreased baking sheets.
Bake 8 minutes. Turn slices over; bake 10 to 12 minutes or until cut surfaces are light brown and cookies are dry. Remove cookies to wire racks; cool completely. Store cookies in airtight container up to 2 weeks.

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