Prep 0 mins
Cook 0 mins
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon anise seed, crushed
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 egg substitute or 6 egg whites
- 2 tablespoons lemons, zest of, grated 1 Tbsp dry zest
- 1 tablespoon lemon juice
- Preheat oven to 325F.
- Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients.
- Mix well.
- Working on a floured surface, shape dough into two logs, each about 14 inches long and 1- 1/2 inches thick.
- Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch.
- Transfer the logs to the rack to cool.
- Reduce oven temperature to 300F.
- Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
- Stand the slices on their sides on the baking sheet and return to the ov en.
- Bake for 40 minutes.
- Remove from oven and cool completely before storing.
- Biscotti will crisp as they cool.
- Store, in an air.-tight container, up to one month.
loved the taste of anise in this cookie, like a true biscotti, it holds up well for dunkin' which is what I love !!
This was a very simple recipe to follow. Instead of using egg substitute or just egg whites, I simply used 3 eggs. I also added an extra tablespoon of lemon juice. I will make these over and over again!