Sambuca Biscotti

• 1 1/2 teaspoons anise seeds, toasted
• 2 1/4 cups flour, unsifted
• 2 teaspoons baking powder
• 2 teaspoons lemons, zest of, grated
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold,cutup
• 1 1/2 cups pine nuts, toasted
• 3/4 cup sugar
• 2 large eggs
• 1/4 cup sambuca liqueur (I use black, but you can use white or the red for a cinamon flavor!!)

1. Place seeds in food processor; add flour, baking powder, zest and salt.
2. Mix.
3. Add butter; pulse until crumbly.
4. Add 1 cup nuts and sugar.
5. Pulse until nuts are finely ground.
6. In bowl, mix eggs and liqueur.
7. Add to flour mixture; pulse to blend.
8. Place in bowl; stir in remaining nuts.
9. Cover; chill 4 hours.
10. Preheat oven to 325 degrees F.
11. On lightly floured surface, roll dough into 2 (16x1 1/4") logs; place 4 inches apart on ungreased baking sheet.
12. Bake 35 minutes or until firm; loosen with spatula.
13. Slide onto a cutting board.
14. Let cool 10 minutes.
15. Reduce the oven to 300 degrees F.
16. Cut log diagonally into 1/2" thick slices; lay cut side down on baking sheet.
17. Bake 15 minutes or until dry, turning slices over after 7 minutes.
18. Cool completely.

anise seeds, flour, baking powder, lemons, salt, unsalted butter, pine nuts, sugar, eggs, liqueur

Taken from www.food.com/recipe/sambuca-biscotti-44290 (may not work)