Almond Lemon and Anise Biscotti

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
  • Whisk to blend.
  • Add the flour and almonds and stir until a dough forms.
  • Turn out onto a lightly floured work 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, and pat to even the shapes.
  • Sprinkle the tops with coarse sugar.
  • Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
  • Remove from the oven and let cool on the baking sheet for 10 minutes.
  • Leave the oven set at 350 degrees F.
  • Using a spatula, carefully transfer the logs to a work surface.
  • Using a serrated knife, cut crosswise into slices 1/2" 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 a wire rack to cool.
  • Store in an airtight container at room temperature for up to 2 weeks.
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