Lemon Anise Biscotti
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
YIELD: 3 dozen.
With the growing popularity of gourmet coffees, cappuccino and espresso, I’m finding lots of people enjoy these classic Sicilian dipping cookies. —Carrie Sherrill, Forestville, Wisconsin
Ingredients
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2 large eggs, room temperature
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1 cup sugar
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1/4 cup canola oil
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1/2 teaspoon lemon extract
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1/4 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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4 teaspoons grated lemon zest
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2 teaspoons aniseed, crushed
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OPTIONAL GLAZE::
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2 cups confectioners' sugar
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3 to 4 tablespoons lemon juice
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Grated lemon zest
Directions
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1.
Preheat oven to 350°. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed.
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2.
Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness.
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3.
Bake until golden and tops begin to crack, 30-35 minutes. Carefully remove to wire racks; cool for 5 minutes.
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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 5 minutes. Turn and bake until firm and golden brown, 5-7 minutes. Remove to wire racks to cool completely. If using glaze, whisk confectioners' sugar and lemon juice in a small bowl. Drizzle over biscotti; sprinkle with lemon zest. Store in an airtight container.
Nutrition Facts
1 cookie: 65 calories, 2g fat (0 saturated fat), 10mg cholesterol, 50mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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