These are not the biscotti you know. These are the ones of my childhood, soft, redolant with anise, growing harder as they age, requiring a cup of tea for dipping after a few days. My great-grandmother, Rina, probably brought this recipe over from Genova.

6 dozen

375F

8c flour

4c sugar

4t baking powder

2t baking soda

1T salt

3/4 c butter

1 1/2 c sour milk LINK

1/2 c brandy

4 eggs

2 c chopped almonds

2+ oz. anise seeds

Mix dry ingredients, make a well. Put in butter and eggs. Add all other ingredients. Knead, let rest 1 hour. Make oval loaves, slice on bias into cookies. Bake 15-18 minutes on an ungreased baking sheet or pizza stone.