1    Stick (1/2 cup) unsalted
Butter, softened
3/4 c  Sugar
3 lg Eggs
1 tb Anise extract
3 c  All-purpose flour
2 ts Double-acting baking powder
1/2 ts Salt
2 tb Crushed aniseed
An egg wash made by beating
Together 1 large egg & 2

In a bowl with an electric mixer cream the butter, beat in the sugar,
a little at a time, & beat the mixture until it is light & fluffy.
Beat in the eggs, 1 at a time, beating well after each addition, beat
the mixture until it is thick & pale, & beat in the anise extract. In
another bowl combine the flour, the baking powder, the salt, and the
aniseed & beat the mixture into the butter mixture to form a sticky
dough. Halve the dough & with floured hands pat each half into a
14-by-4 inch rectangle on a buttered baking sheet. Brush the
rectangles well with the egg wash & bake them in the upper third of a
preheated 375F oven for 20-25 minutes, or until they are golden brown
& a skewer comes out clean. Cut the rectangles crosswise diagonally
into 3/4 inch slices, turn the slices on their sides and bake them in
the 375F oven for 5 minutes. Turn the slices & bake them for 5
minutes more. Let the slices cool on racks & store them in airtight
containers. Makes about 34 biscotti.