Source:  Nonna (my grandmother) 1980’s

Personal Notes:
My mom has been making these Italian hard cookies for 20+ years.  The recipe was adapted from a nice old Italian friend nick-named, “Chick”.  He was a spirited old devil, and would bring these over to us around this time of year, Christmas.  Bake up a batch, and bring some to share with your family!  Enjoy.

3 ½ C. flour 2 Tbs. almond liquor, such as Disaronno or Amaretti
1 tsp. baking powder 1 Tbs. anise seed
¾ tsp. salt 4 C. coarsely chopped whole almonds.
4 large eggs + 2 egg yolks, and 1 white for brushing
2 C. granulated sugar, plus extra for sprinkling
2 tsp. vanilla

Adjust oven rack to lower middle and upper positions and heat oven to 325*.  Line two large rimmed baking sheets with parchment paper.  Whisk flour, baking powder and salt in a medium bowl.  Beat eggs, egg yolks and sugar with an electric mixer in a large bowl until light, about 2 minutes, beat in vanilla, liquor and anise.  Beat in dry ingredients and then almonds to form sticky but workable dough.

Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15×2 inch log.  Carefully transfer the 2 logs to each baking sheet, brushing each with egg white and sprinkling with sugar.  Bake until pale golden and just beginning to crack, 20-25 minutes.

Cook cookie logs on baking sheet until tepid, about 40 minutes.  Keeping oven racks in position, heat oven to 200 degrees.  Slice logs diagonally ½ inch thick with a serrated knife, laying slices on baking sheets in single layer.  There will be enough cookies for 3 or 4 sheets.  Re-Bake for 25 minutes.

Let cool.  When cool, cookie will be a hard, crunchy Biscotti.  Enjoy!