Lemon-Anise Biscotti Recipe

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Recipes.net Team Published: March 20, 2020 Modified: September 18, 2020
Lemon-Anise Biscotti Recipe

This biscotti recipe is a Sicilian specialty you should try. It produces a relatively hard biscuit that’s perfect with an afternoon cup of coffee.

 

How To Make Lemon-Anise Biscotti

  • 2 cup all-purpose flour (unbleached )
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 1/4 tsp vanilla extract
  • 1 tbsp lemon zest (minced)
  • 1 tbsp anise seed
  1. Sift first 3 ingredients together in a small bowl. Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

  2. Adjust oven rack to middle position and heat oven to 350 degrees.

  3. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it.

  4. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees.

  5. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven.

  6. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.

  7. Biscotti can be stored in an airtight container for at least 1 month.

How To Make Lemon-Anise Biscotti

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Prep: 40 mins
Cook: 50 mins
Total: 1 hr 30 mins
Makes:
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Ingredients

  • 2 cup all-purpose flour, unbleached
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 1/4 tsp vanilla extract
  • 1 tbsp lemon zest, minced
  • 1 tbsp anise seed

Instructions

  1. Sift first 3 ingredients together in a small bowl. Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

  2. Adjust oven rack to middle position and heat oven to 350 degrees.

  3. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it.

  4. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees.

  5. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven.

  6. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.

  7. Biscotti can be stored in an airtight container for at least 1 month.

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