Aunt Victoria's Biscotti

1 ounce (about 1/4 cup) apricot, peach or nectarine kernels (from about 40 pits, cracked open with a hammer; discard pit shells)
½ cup unsalted butter
¾ cup sugar
2 eggs
1 tablespoon plus 1 teaspoon grappa
1 teaspoon anise extract
1 teaspoon aniseed
2 cups plus 2 tablespoons flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Nutritional Information
- Nutritional analysis per serving (54 servings)
  47 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 11 milligrams cholesterol; 23 milligrams sodium

about 4 1/2 dozen cookies

Preheat oven to 350 degrees. Place kernels on a baking sheet, and toast in oven until they smell nutty, about 5 minutes. Remove from oven, and let cool. Chop finely.
In bowl of a mixer fitted with a paddle, cream butter until fluffy. Add sugar, and cream again until fluffy. Beat in eggs until mixture is smooth. Beat in grappa, anise extract and aniseed. In another bowl, mix flour, baking powder and salt. Beat them in just until mixed. Stir in chopped kernels.
Lower oven temperature to 325. Set an oven rack in upper third of oven. On a lightly floured board, make rolls of dough an inch or so thick and the length of your baking sheet. Set them on the sheet 2 inches apart, and bake on the oven rack until they are set and lightly browned on top, about 25 minutes. Cool rolls on a rack 5 minutes, and slice diagonally 1/2 inch thick.
Lay slices back on baking sheet, and return to 325-degree oven for 5 minutes to dry them. Turn slices, and dry 5 minutes more. Cool on a rack, and store in a tightly covered container. The flavor improves if cookies are stored a few days.