Preheat oven to 375°F (190°C).

In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Beat in the anise extract.

In a separate bowl, combine the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture and mix well.

Stir in the chopped almonds.

Line a baking sheet with foil and grease the foil.

Divide the dough in half.

Shape each portion into two 12-in. x 3-in. rectangles on the prepared baking sheet.

Brush the rectangles with milk.

Sprinkle with the remaining sugar.

Bake for 15-20 minutes, or until golden brown and firm to the touch.

Lift the foil with the rectangles onto a wire rack and cool for 15 minutes.

Reduce oven heat to 300°F (150°C).

Transfer the rectangles to a cutting board.

Cut diagonally with a serrated knife into 1/2-in. slices.

Place the slices cut side down on an ungreased baking sheet.

Bake for 10 minutes.

Turn the biscotti and bake for 10 minutes longer, or until firm.

Remove the biscotti to wire racks to cool completely.

Store in an airtight container.