Lemon & Anise Biscotti
3/4 cup sugar
1/2 cup vegetable oil
1 Tbls. grated lemon zest
2 tsp. crushed aniseed
1-1/4 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
2 Cups flour
1 cup almonds, coarsely chopped
Preheat oven to 350.
In a large bowl, combine eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt. Whisk to blend.
Add flour and almonds and stir until a dough forms. Chill for 30 minutes to an hour for easier handling.
Turn dough out onto a floured surface and knead until smooth - about 10 turns.
Divide dough in half.
Form each half into a log 2" in diameter and about 12" or so long.
Carefully transfer logs to an ungreased baking sheet (I use parchment paper), spacing them well apart.
Sprinkle top with additional sugar.
Bake until firm to the touch, about 30 minutes - watch so they don't get too dark.
Logs will spread during baking.
Remove from oven and let cool for 10 minutes. Leave the oven set at 350.
Using spatula, carefully transfer the logs to a work surface.
Using a serrated knife, cut crosswise into slices 1/2" thick.
Arrange slices on baking sheet.
Bake until light brown - about 15-20 minutes.
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