Lemon Anise Biscotti

1 tablespoon anise seeds
2 tablespoons Sambucca liqueur or Pernod
1/3 cup unsalted butter
3/4 cup sugar
2 eggs
1 teaspoon grated lemon zest
2 cups plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup toasted pine nuts

Place the anise seeds in a small microwave-safe bowl. Add 1 tablespoon liqueur and microwave on high for 10 to 15 seconds, or until steaming. Set aside.

In a mixing bowl cream the butter and sugar until fluffy and beat in the eggs and lemon zest, beating until smooth. Mix in the anise seed with the liqueur and the remaining 1 tablespoon liqueur.

Mix together the flour, baking powder, and salt and add to egg mixture, mixing just until blended; mix in the nuts. Divide the dough in half.

On a greased and floured baking sheet or a pan lined with parchment paper, pat out into two logs about 1/2-inch high, 1-1/2 inches wide and 14 inches long, spacing at least 2 inches apart.

Preheat the oven to 325 degrees F.

Bake in the oven for 25 minutes or until lightly browned. Let cool for 5 to 8 minutes.

Slice with a serrated knife at a 45 degree angle about 3/8-inch thick. Lay the slices down on the baking sheet.

Return to a 300 degrees F oven for 15 minutes longer to dry slightly, turning them once. Let cool on a rack. Store in a tightly covered container.

(I have not made these, yet)

Makes about 3 1/2 to 4 dozen
From: Peggy, WA