Anise and Pine Nut Biscotti

The term "Biscotti" Literally means "Twice Baked" in Italian. These cookies are meant to be dunked in coffee or wine. They are addicting and are very easy to make. They don't last in my house more than a day or two. In a Lebanese household, anise and pine nuts are plentiful, so that's what I usually use. Feel free to omit or substitute any flavors that you like. Enjoy!!

Ingredients:
1 cup granulated sugar
3 eggs
1/4 cup butter, melted
1 teaspoon aniseed, lightly crushed
Grated peel of one big orange
2 1/4 cups all-purpose flour, sifted
2 teaspoons Baking Powder
¼ cup orange juice
3/4 cup pine nuts

Preparation:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Beat sugar and eggs together until creamy. Beat in melted butter, aniseed, and orange peel.
Mix flour and baking powder together. Add to the batter and beat until well blended.
Add juice and stir in the nuts. Place the dough on the baking sheet and shape into a loaf 1 1/2 inches thick, occasionally wetting your hands with some water to avoid a sticky mess.
Sprinkle the loaf with some sugar for that rustic look. Bake for 20 to 25 minutes, or until firm and lightly browned. Remove the pan from the oven and cool slightly.
Transfer the loaf to a cutting board and slice into 1/2-inch thick pieces. Arrange, on the baking sheet and return to the oven. Bake an additional 10 minutes on each side and transfer the cookies to wire racks to cool.

Makes 18.