and beat after each addition. Add anise, then nuts and dry ingredients. Spread in horseshoe shape on 2 buttered and floured cookie sheets. 2. Bake at 180ºC for 15-18 minutes. When set enough to cut, cut in one-inch pieces and lay each on its side. Continue baking at 110ºC or 120ºC for about two hours, or until the biscotti are as hard as you like them. These are foolproof and keep for weeks in a jar. Great for dunking in coffee or milk. ----