Italy 60 bars (1 per serving) 41 4 tablespoons margarine 3/4 cup sugar 4 eggs 21/2 cups all-purpose flour 2 teaspoons crushed anise seeds 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup whole blanched almonds In a medium-size bowl, beat margarine, sugar, and eggs until smooth. Mix in combined flour, anise seeds, baking powder, and salt. Mix in almonds. Shape dough on greased cookie sheets into 4 slightly flattened rolls, 1 1/2 inches in diameter. Bake at 350 degrees until lightly browned, about 20 minutes. Let stand on wire rack until cool enough to handle; cut bars into 1/2-inch slices. Arrange slices, cut sides down, on ungreased cookie sheets Bake biscotti at 350 degrees until toasted on the bottom, 7 to 10 minutes; turn and bake until biscotti are golden on other side and feel almost dry, 7 to 10 minutes. Cool on wire racks.