Biscotti is an Italian hard cookie designed for dunking into wine or coffee. The two types I baked this year were Anise with Sambuca and Dried Cranberry with Almonds and Galliano.
Cream together butter and sugar until fluffy, beat in eggs, vanilla and liqueur. Add flour, baking powder and salt. Fold in seeds, nuts and/or dried fruit. Roll the dough into a log, about 12 inches long. Bake at 350 until golden brown and firm. Remove from the oven and let cool completely. Cut the log into 3/4 inch slices. Bake, turning halfway through cooking, until firm and crisp, about 30 minutes.
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