Hazelnut-Anise Biscotti

1 Cup whole Hazel nuts

2 1/4 cups white flour - all purpose

4 tsps Anisees

1 tsp baking powder

1/2 tsp salt

1 Cup sugar

1 tsp vanilla extract

Preheat oven to 325 degrees.   Lightly oil a baking sheet or coat it with non-stick cooking spray and set aside.

Spread hazelnuts on a pie plate and bake for 8 to 12 minutes, or until lightly toasted.  If the hazelnuts have skins, place them in a clean kitchen towel, fold the towel over and rub off the skins.  Let cool.

In a bowl, stir together flour, aniseed, baking powder and salt.  Set aside.  In a mixing bowl, beat eggs, sugar and vanilla with an electric mixer on high speed until thick and pale.  About 3 minutes.  With a wooden spoon, stir in the reserved dry ingredients, followed by the hazelnuts (The dough will be very soft).

With two rubber spatulas, scoop the dough onto the prepared baking sheet forming three 10 inch long logs.  Smooth the logs with a spatula or moistened hand.

Bake for 30 minutes, or until the logs are lightly browned and spring back when lightly pressed in the center.  Carefully transfer the logs to a cutting board; slice them crosswise into 1/2 inch thick slices.  Stand the slices up on a baking sheet, 1/2 inch apart.  Return the Biscotti to the oven and bake for 10 to 15 more minutes, or until lightly colored and crisp.  Transfer the Biscotti to a rack to cool.  Store in an airtight container at room temperature for up to a minth.  Makes 4 dozen.