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Lemon Anise Biscotti

November 15, 2014

These are very hard, crunchy cookies (they are made without any butter), but they are really tasty dipped in coffee or tea (even green tea). I can’t wait to try some of the other flavors too.  I’m sure I won’t have to wait long because they are disappearing quickly!

jar of biscotti

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup sugar

2 eggs

1 Tbsp lemon zest

2 tsp ground anise seed (or 1 Tbsp anise seed)

1/4 tsp vanilla extract

Mix flour, baking powder and salt in a small bowl. In another bowl, whisk the eggs and sugar until pale yellow. Stir in zest, anise, and vanilla. Add flour mixture.

Halve the dough and use floured hands to stretch each piece into a rough 2 x 13 inch loaf and place on a parchment lined baking sheet. Bake at 350 degrees F for about 35 min (until loaves are golden and just beginning to crack). Lower oven to 325 degrees F.

Let loaves cool for 10 min, then cut diagonally into 3/8-inch slices with a bread knife. Lay slices cut side up on the baking sheet and bake again until crisp and golden brown, about 15 min (turning the cookies once during baking).

Transfer to wire rack immediately and let cool completely. Store in an airtight container for up to a month.

(Recipe adapted slightly from The Cooks Illustrated Cookbook)

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From → Cookies

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