Anise Lemon Biscotti
A classic Italian cookie. Twice bakes, these biscuits are hard, dry and crunchy. Made to be dipped in coffee or tea. Combines the traditional spicy flavor of anise with the tartness of fresh lemon peel.
|Author:||Inspired by Moosewood Restaurant Low-Fat Favorites, pg. 391|
|2 cups||unbleached white flour|
|1 tsp.||baking powder|
|2 tbsp.||lemon peel, freshly grated|
|1 tbsp.||anise seeds|
- Preheat the oven to 350 °F (165 °C).
- Prepare a baking sheet with cooking spray.
- Sift the flour, baking powder, salt and sugar into a mixing bowl.
- In a separate bowl, lightly beat together the eggs and egg white and add them to the flour mixture while blending on high speed.
- Stir in the lemon peel and anise seeds, mixing just enough until the dough is smooth.
- Using a rubber spatula and floured hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape it into a 15-inch log.
- Make a second log on the other side of the sheet with the remaining dough. Space the logs at least 6" apart.
- Bake for 25 to 30 minutes, until the top of each biscotti log is firm.
- Remove them with a long spatula to a wire rack and cool for 10-15 minutes.
- Cut each log on a severe diagonal into about twenty 1/2" thick slices and place the slices, cut side down, on the baking sheet. Reduce the temperature to 325 °F (155 °C) and bake for 15 minutes.
- Hot from the oven, the biscotti might be slightly soft in the center, but they will harden as they cool. Allow them to cool completely before storing. Store in a tin or other tightly closed container. Will last for a couple of weeks
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 0g||0%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.