Lemon Anise Biscotti
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
“With the growing popularity of gourmet coffees, cappuccino and espresso,” Carrie Sherrill notes in Forestville, Wisconsin, “I’m finding lots of people enjoy these classic Italian dipping cookies.”
SERVINGS: 36
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 40 min. + cooling
Ingredients:
- 2 eggs
- 1 cup sugar
- 1/4 cup canola oil
- 1/2 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons grated lemon peel
- 2 teaspoons aniseed, crushed
Directions:
In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Stir in lemon peel and aniseed.
Divide dough in half. On a lightly floured surface, shape each portion into a 12-in. x 2-in. rectangle. Transfer to a baking sheet lined with parchment paper. Flatten to 1/2-in. thickness. Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.