Lemon & Anise Biscotti
INGREDIENTS
- Cooking Time: 15 to 20
- 2 eggs
- 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
DIRECTIONS
- 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.
