As the host of Think Spice… –a monthly event founded by Sunita–for the month of November I chose Anise, and this was the best opportunity to finally feature these wonderful biscotti. Once toasted they turn incredibly crunchy and light, with an intense flavor of anise provided by both anise extract and aniseed. They are also very thin and great to have with tea.The recipe comes from an old Italian professional pastry making manual; it is very simple, without baking powder or any type of fats, just eggs, flour, sugar and anise. I scaled down the original formula which called for over 3 lbs. flour so that it could be easily baked in a home oven—however they are so good it is a pity not to be able to make the full amount.