Preheat your oven to 325°F.

Toast whole almonds in a pan over medium heat. Roughly chop and reserve.

In a medium bowl, use an electric hand mixer to beat 1 stick of room temp butter until it's light and fluffy. Individually incorporate the sugar, then eggs, then amaretto and anise.

Add the flour, salt and baking power and beat until all the flour is absorbed and a dough forms.

Fold in the chopped toasted almonds and divide in to two balls. Form two half of the dough in to 2 inch by 10 inch logs and place on a sheet pan.

Place in top half of oven and bake for about 25 minutes or until the tops begin to lightly brown.

Remove biscotti from oven and allow to cool for 5-10 minutes. Slice 3/4 inch slices on a diagonal and place broad side down on sheet pan. Cook for ten minutes on this side then flip them over and cook for another ten minutes.

Turn the oven off, place the biscotti back on their bottoms and put them back in the oven for 20-30 minutes. This last step primes them for optimal dunking.