Anise Biscotti

Recipe by Bob Ross
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READY IN:
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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