Preheat oven to 350°. On slowest mixer speed,combine all
ingredients but the butter, eggs and the anisette. Slowly add the
softened butter in bits, mixing well. Add the eggs and the anisette
and knead for about 4 minutes.
Press dough into logs 3-1/2" wide by 15" long by 1" thick. Do not
roll the dough, since rolling creates air pockets. Make sure that
the ends are the same thickness as the middle. Place the logs on a
non stick baking sheet and bake for 40 minutes. Let cool. Slice the
logs into 1/3" pieces and bake again at 350° for 8 minutes, until
very light browned. Makes 24 biscotti.
