Almond, Lemon, And Anise Biscotti

Recipe Ingredients

2		Eggs
3/4 cup	148g / 5.2oz	Granulated sugar
1/2 cup	118ml	Vegetable oil
1 tablespoon	15ml	Grated lemon zest
2 teaspoons	10ml	Anise seed - crushed
1 1/4 teaspoons	6.3ml	Baking powder
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Salt
2 cups	125g / 4.4oz	All-purpose flour
1 cup	93g / 3.3oz	Whole almonds - coarsely chopped
pinch		Plain granulated sugar

Recipe Instructions

Preheat oven to 350F.

In a large bowl, combine eggs, the 3/4 cup sugar, oil, lemon zest, aniseed, baking powder, vanilla, and salt. Whisk to blend. Add the flour and almonds and stir until a dough forms. Turn out onto a floured surface and knead until smooth, about 10 turns. Divide the dough in half.

Form each half into a log 2 inches in diameter. carefully transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle the tops with additional sugar or vanilla sugar.

Bake until firm to the touch, about 30 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 350F.

Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut crosswise into slices 1/2 inch thick. Arrange the slices cut side down on the baking sheet. Return to the oven and bake until brown, about 20 minutes.

Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks.

Source:
WILLIAMS-SONOMA COOKIES and BISCOTTI recipes by Kristine Kidd (c) 1993 Time-Life Books Inc., Richmond, VA - 108 pages - $17.95

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