Italian Anise Biscotti

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract and aniseeds.

Gradually add the dry to the wet ingredients, mixing until a dough forms. Use your hands if needed to bring it together.

Divide the dough in half. On a lightly floured surface, shape each into a 12" x 2" log. Place on a lined baking tray, leaving space.

Preheat oven to 350°F (175°C). Bake for ~25 minutes until firm and golden. Cool 10 minutes.

Reduce oven to 325°F (160°C). Slice logs diagonally into ½" pieces. Lay cut-side down on the tray.

Bake another ~15 minutes until dry and crisp, flipping halfway for even browning.

Cool completely on a wire rack. Store in an airtight container for several weeks.