Saturday, March 8, 2014

Anise Biscotti

These are wonderful, especially with tea.  Adapted from a recipe in "Reader's Digest Cookies".

3 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1 1/2-2 tsp anise extract
2/3 cup butter
1 cup granulated sugar
grated zest of 2 lemons (use a Microplane for very fine zest)
3 large eggs

Preheat the oven to 375 degrees. Set out a cookie sheet lined with a silicone baking liner.  Sift the flour, baking powder and salt into a medium bowl.

Beat the sugar and butter in the bowl of a mixer at high speed until creamy.  Add lemon zest, eggs and anise extract, beating until just blended.  Mix in the dry ingredients to form a stiff dough.

Divide the dough in half and form into two loafs, about 11" long, 3" wide and 1 1/2" high.  Place the loafs three inches apart on the cookie sheet. Bake for 25-35 minutes, until firm to the touch.  (Loafs should be completely cooked in the center for best results.)  Transfer to a cutting board to cool for 15 minutes.  

Cut on the diagonal into 1" slices. Arrange the slices cut-side-up on two cookie sheets and bake for 5-7 minutes more, until golden and toasted.  Transfer to racks to cool. 

Makes 25-30 cookies.  These keep well in a sealed container for up to 7 days.

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