Sift first 8 ingredients in small bowl. Whisk sugar and eggs until a light lemon color; stir in vanilla. Sift dry ing. over egg mixture, then fold in until dough is just combined. Follow steps 3 & 4 in LemonAnise Biscotti. VARIATIONS: Macerate 1/4 cup currants, chopped raisins or dates in 1/4 cup brandy or marsala for at least 1 hour. Drain and fold into the dough in step 2, adding a teaspoon or so of the macerating liquid to the dough. ----