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
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
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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.
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Adjust oven rack to middle position and heat oven to 350 degrees.
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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.
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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.
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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.
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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.
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Biscotti can be stored in an airtight container for at least 1 month.
Nutrition
- Sugar: 4g
- :
- Calcium: 8mg
- Calories: 39kcal
- Carbohydrates: 8g
- Cholesterol: 8mg
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Potassium: 10mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 25mg
- Vitamin A: 11IU
- Vitamin C: 1mg
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