In a bowl with a mixer or a spoon, beat butter and sugar until well blended. Beat in the Anise seed, Anisette liquor and bourbon, and then beat in the eggs, one at a time.
In another bowl, combine flour and baking powder. Add to butter mixture and beat until well blended. Stir in any extra ingredients
Spoon 1 cup dough in dollops down the length of a 12 x 15 inch baking sheet I inch from the edge of the cookie sheet. Spoon another cup of dough down the other side of the of the cookie sheet. With floured fingers, mold each strip of dough into a 13 inch loaf, ½ inch thick and 2 inches wide. Repeat with the remaining dough, you may need a total of three cookie sheets. (Dough can stand while some loaves bake). Shape any remaining dough into logs ½ thick by 2 inches wide.
Bake loaves in 350 degree oven until golden (approximately 15 to 20 minutes). If using more than one cookie sheet in one oven, switch the sheet positions in the oven halfway through baking.
After removing from oven, using a sharp or serrated knife, cut loaves crosswise into 1 ½ inch slices at an angle; gently tip slices onto the cut side. Biscotti’s can touch one another.
Bake again until toasted a slightly darker color, firm and dry to the touch (approximately 15 to 20 minutes more).
Gently slide the Biscotti onto racks to cool. Can be stored airtight or frozen for longer storage time.
Cookies may also be dipped in melted chocolate for added pleasure.