Buttery Lemon Anise Biscotti
Lemon Anise Biscotti recipe
Yield
72 servingsPrep
20 minCook
30 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
lemon zest
|
|
| 1 | teaspoon |
anise extract
|
* |
| ½ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
lemon zest
|
|
| 5 | ml |
anise extract
|
* |
| 118 | ml |
butter
|
|
Directions
Spray baking sheet with non stick spray.
Stir together flour, baking powder, and lemon peel, set aside.
You can use 2 teaspoon crushed anise seed instead of extract.
Beat butter, add sugar, fluff, add eggs, beat well, stir in flour mixture.
Shape dough on wax paper into 4 12 inch long rolls.
Flatten slightly.
Bake 375 for 15 to 20 minutes or until lightly brown.
Cool about 1 hour.
Cut each log into ½ inch slices. arrange on baking sheet.
Bake 300 for 10 minutes.
Turn over, bake 5 to 10 minutes more, or until crisp and dry.
