“Your crusts are delicious.” (Paul) I’ve often made this biscotti recipe from a Williams-Sonoma Cookies & Biscotti cookbook I’ve had for years. It is for Almond, Lemon, and Anise, but I’ve never made it with anise before. This time I did have anise extract which I used, but was sadly out of vanilla (I substituted almond extract.) I was a bit disappointed in how you couldn’t taste the anise-I think I was too hesitant to pour in very much. I rarely make biscotti, but when I do I love it. This makes a perfect crunchy cookie-just right for dunking in tea. And it’s easy, too, so I should definitely make it more often.