This recipe makes a very crisp, crunchy biscotti. For a softer biscotti, you can omit the toasting of the biscotti, but it is really best crunchy.

Turn oven down to 350. In a mixer, combine melted butter, sugar, vanilla or anise and mix. Add eggs and mix well. Add flour, baking powder and salt. Mix well and add toasted almonds. The dough will be pliable but on the runny side. On a surface sprinkled with flour, divide the dough into 4 balls. Form into a "loaf" oblong in shape and put on cookie trays. The dough will rise quite a bit, so the key is making the loaf long. Bake the loaves for 20 minuets. While loaves are still warm, slice them into individual pieces. Place on a cookie sheet and toast until the biscotti just start to turn brown, turn each piece and toast the other side.