2 Cups All-purpose Flour

1 ½ Teaspoons Baking Powder

¼ Teaspoon Salt

½ Cup Unsalted Butter, Softened

Step: 1

In A Medium Bowl, Whisk Together The Flour, Baking Powder, And Salt. Set Aside.

Step: 2

In A Separate Large Bowl, Cream Together The Softened Butter And Granulated Sugar Until Light And Fluffy.

Step: 3

Beat In The Eggs, One At A Time, Ensuring Each Egg Is Fully Incorporated Before Adding The Next One. Stir In The Vanilla Extract And AniSeeds.

Step: 4

Gradually Add The Dry And Wet Ingredients, Mixing Until The Dough Comes Together. You May Need To Use Your Hands To Fully Incorporate The Ingredients.

Step: 5

Divide The Dough In Half. On A Lightly Floured Surface, Shape Each Portion Into A Log About 12 Inches Long And 2 Inches Wide. Place The Logs On The Prepared Baking Sheet, Leaving Some Space Between Them.

Step: 6

Preheat Your Oven To 350°f (175°c). Bake In The Preheated Oven For About 25 Minutes, Or Until The Logs Are Firm And Golden Brown. Remove From The Oven And Let Them Cool For About 10 Minutes.

Step: 7

Reduce The Oven Temperature To 325°f (160°c). Using A Sharp Knife, Cut The Logs Diagonally Into Slices About ½ Inch Thick. Place The Slices Cut-side Down On The Baking Sheet.

Step: 8

Return The Biscotti To The Oven And Bake For An Additional 15 Minutes, Or Until They Become Dry And Crispy. Flip The Biscotti Halfway Through Baking To Ensure Even Browning.

Step: 9

Once The Biscotti Are Done, Remove Them From The Oven And Let Them Cool Completely On A Wire Rack. Italian Anise Biscotti Can Be Stored In An Airtight Container For Several Weeks. Serve.