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My late aunts, Chick and Fran, found a recipe for Italian biscotti in a newspaper. Both have passed away, but they taught me how to make the most delicious Italian biscotti. The biscotti have anise seed and for the nuts in this recipe, I use ground almonds.
The trick to making biscotti is to make sure that you thoroughly bake the cookie during the first baking period. If you undercook the cookies, you'll find raw cookie dough in the center and you'll end up with a heavy, dense cookie. I also started sifting my flour before mixing into the liquid ingredients.
You can purchase anise seed from Penzeys Spices. When I purchase anise seed, I purchase it in bags and in multiple quantities. I have received many compliments on these cookies. What's also great about them is that bakes a decent quantity of cookies for gift giving.
Italian Biscotti
Source: unknown Yield: approximately 9 dozen Ingredients 2 cups granulated sugar 1 cup melted butter (2 sticks) 4 tablespoons anise seed 1 teaspoon anise extract 1 teaspoon anise oil (optional) 2 teaspoons vanilla plus 1 tablespoon water (or 3 tablespoons bourbon) 2 cups chopped nuts (use sliced almonds and crush a little, optional) 6 eggs 5-1/2 cups flour 1 tablespoon baking powder Preparation
*Note – test the loaves as you would test for a cake’s doneness. If you do not thoroughly cook the loaves the first time, you will find that the center of the loaves will be almost raw and will not slice properly. When you bake for the second time, the under cooked loaves will have a heavy center. 
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