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Lemon Anise Biscotti

“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.”

36 ServingsPrep: 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

2 of 2

Lemon Anise Biscotti (continued)

Directions (continued)

golden brown. Remove to wire racks to cool. Store in an airtight
container. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 66 calories, 2 g fat (trace saturated fat), 12 mg cholesterol, 48 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.