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Lemon Anise Biscotti Recipe

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“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.”

This recipe is:

Healthy

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36 Servings
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.

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.

Lemon Anise Biscotti published in Light & Tasty December/January 2007, p39

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