Servings: Makes approx. 15 to 18 depending on slicing thickness

3 eggs 3 eggs
1 stick real butter, melted and cooled 1 stick real butter, melted and cooled
1 c sugar 1 c sugar
2 1/4 c all-purpose flour 2 ¼ c all-purpose flour
1 t vanilla extract 1 t vanilla extract
1 t anise extract 1 t anise extract
1 t almond extract 1 t almond extract
2 t baking powder 2 t baking powder
¼ t salt ¼ t salt
2 small pkgs almond slivers 2 small pkgs almond slivers

Line a large cookie sheet with parchment. Toast almonds lightly for approx. 10 minutes and set aside. Beat eggs in bowl. Add sugar, melted butter and all 3 extracts. Mix gently and add flour, baking powder, salt and approx ¾ of almonds. Do not over mix. Dough will be very sticky. Lightly flour your work surface and your hands and knead gently adding extra flour as needed. Roll dough into a large log shape. Spread in a single row on parchment lined baking sheet for long biscotti slices, or divide into 2 logs for shorter slices. Press into a flat loaf shape approx. 1 inch high. Chop remaining toasted almonds and gently press onto  top. Bake at 350 degrees for 20 to 25 minutes. You want a golden brown color just around the bottom edges. Let sit for at least 5 minutes so it is cool enough to handle. Remove cookie from pan. On a cutting board, cut diagonally with a serrated bread knife and put back on baking sheet cut side down. Bake again for 10 more minutes per each side. Place on cooling rack. Of course you'll want to taste 1 or 2 as soon as they cool, (the end pieces are good for taste testing) but they taste better the next day. Seal in airtight container after they have cooled completely.