Lemon Anise Biscotti
List of Ingredients
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Botticelli's Lemon-Anise Biscotti
6 eggs
2 cups sugar
3-3/4 teaspoons baking powder
1-1/2 cups vegetable oil
3 teaspoons vanilla
1-1/2 tablespoons lemon juice
4 teaspoons anise seed, crushed
3/4 teaspoon salt
1 cup finely chopped almonds
6 cups all-purpose flour
Sugar for sprinkling
Preheat oven to 350 degrees. In a large bowl combine eggs, sugar, baking powder, oil,
vanilla, lemon juice, anise seed, salt and almonds until well combined, using a wooden
spoon. Add flour 2 cups at a time, mixing well after each addition. Mix until a soft dough
forms (it will be very sticky). Generously flour work surface and your hands and then
knead dough by hand for 20 to 25 turns.
Form 6 logs, about 1 inch in diameter, on baking sheets. Make sure the logs are 2 inches
apart as they will spread while baking. Bake until firm to the touch, about 15 minutes.
(Watch carefully for the last 5 minutes as you don't want the logs to get too brown on the
bottom; the tops should just start showing some cracks.) Remove logs from oven and let
cool 6 minutes.
Remove logs carefully to a work surface and slice with a very sharp knife into 1/2-inch
slices. (If you've left the logs in the oven too long, they will be difficult to slice and may
crumble.) Place the slices cut side down on the baking sheet and return to the oven for 15
more minutes, until the bottoms are medium golden brown. Remove from the oven and
let cool. Makes about 12 dozen.
Variations: Sprinkle cinnamon or vanilla sugar on top of the logs instead of regular
granulated sugar.
Per cookie: 116 calories, 2 grams protein, 14 grams carbohydrate, 6 grams fat (0.7 gram
saturated), 46 percent calories as fat, 0.5 gram fiber, 18 milligrams cholesterol, 45
milligrams sodium.
Recipe
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