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Lemon Anise Biscotti

 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


  • 2 eggs
  • 1 cup sugar
  • 1/4 cup canola oil
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 teaspoons grated lemon peel
  • 2 teaspoons aniseed, crushed


  • 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.
  • 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

2 of 2

Lemon Anise Biscotti (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.