Virtual Sefer Ruthann's Biscotti

1 stick of butter, softened
1 cup granulated sugar
2 eggs
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp anise seed (or chopped almonds, if you prefer)
1 pinch of salt
2 1/2 cups flour (I use white and soft wheat mixed)
1/2 cup light cream (or 2/3 cup cream from a jersey)
In bowl, cream butter and sugar. Add eggs one at a time. Add vanilla (if you are using the almonds, add 1/2 tsp almond extract here, too). In another bowl, combine dry ingredients. Add the dry ingredients alternately with the cream till all mixed together. Cover and chill till firm. On a greased sheet, shape one half of dough into a loaf 1 1/2 - 2 inches wide - about a foot or so long. Do the same with the other half. Bake at 350 degrees for about 30 minutes. Lower oven to 225 degrees. Remove baking sheet and let rolls cool about 15 minutes. Using sharp knife, slice into diagonal slices. Put back on sheet (or two) and return to oven. Toast until dry, crunchy, and lightly browned, About 1 hour. Cool and store in airtight container.
I have also melted some chocolate chips with a little butter and dipped the bottoms of the biscotti into the chocolate. Yuuuuuum.

Ruth