An easy biscotti recipe made with Anise extract. The original recipe is from Rocco DiSpirit, but I changed it a bit by adding vanilla and playing with the time and temperatures. These are less sweet than some other biscotti and slightly softer to the bite rather than tooth breakingly crunchy. They are good with or without coffee.
For the baking powder, I used Rumford. In my opinion it does not seem to leave behind a metallic flavor like some others.