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Lemon Anise Biscotti Recipe
Lemon Anise Biscotti Recipe photo by Taste of Home
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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.”
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 36 servings

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

Nutritional Facts

66 calories: 1 each, 2g fat (0g saturated fat), 12mg cholesterol, 48mg sodium, 11g carbohydrate (6g sugars, 0g fiber), 1g protein Diabetic Exchanges: 0 starch, 0 fat.

Directions

  1. 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. Beat in lemon peel and aniseed.
  2. 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.
  3. Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes.
  4. 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.
Originally published as Lemon Anise Biscotti in Light & Tasty December/January 2007, p39

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Lemon Anise Biscotti

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MY REVIEW
Irascible_Baker
Reviewed Jul. 26, 2016

"I recommend soaking your hands with water to make the dough easier to handle, as it is very sticky. For half of them, I sliced the biscotti a little thinner and diagonal rather than crosswise as shown in the picture, for a slightly longer cookie; I prefer this and it may even help make the biscotti harder and crunchier, as they're supposed to be.

These are by NO means a bland cookie - they are packed with intense lemon and anise flavor that could knock the socks off your typical store-bought biscotti! Great recipe, and lovely with a cup of tea in the morning."

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