Almond Lemon and Anise Biscotti

These biscotti are very easy to make, even for a novice. A couple of them broke while I was slicing them for the second baking and they tasted darn good only after first! From "Williams-Sonoma Italian Favorites."

• Ready In: 1 hr 15 mins
• Yields: 36 cookies

Ingredients

• 2  eggs
• 3⁄4 cup granulated sugar
• 1⁄2 cup  vegetable oil
• 1  tablespoon lemon zest, grated
• 2  teaspoons anise seeds, crushed
• 1 1⁄4 teaspoons baking powder
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 2  cups all-purpose flour
• 1  cup  whole almond, coarsely chopped
•  coarse sugar, for sprinkling

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
3. Whisk to blend.
4. Add the flour and almonds and stir until a dough forms.
5. Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
6. Divide the dough in half.
7. Form each half into a log 2 inches in diameter.
8. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
9. Sprinkle the tops with coarse sugar.
10. Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
11. Remove from the oven and let cool on the baking sheet for 10 minutes.
12. Leave the oven set at 350 degrees F.
13. Using a spatula, carefully transfer the logs to a work surface.
14. Using a serrated knife, cut crosswise into slices 1/2" thick.
15. Arrange the slices cut side down on the baking sheet.
16. Return to the oven and bake until brown, about 20 minutes.
17. Transfer the cookies to a wire rack to cool.
18. Store in an airtight container at room temperature for up to 2 weeks.