Recipe: Almond, Lemon, and Anise Biscotti

ALMOND, LEMON, AND ANISE BISCOTTI

2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 tablespoon lemon zest
2 teaspoons anise seeds, crushed
1 1/4 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour
1 cup almonds, coarsely chopped
sugar (for tops)

Preheat oven to 350 degrees F.

In a large bowl combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt. Whisk to blend. Add flour and almonds and stir until a dough forms. Turn out onto a floured board and knead about 10 turns.

Divide dough in half. Form each half into a log about 2 inches in diameter. Transfer to ungreased cookie sheet. Space well apart. Sprinkle tops with sugar.

Bake at 350 degrees for about 30 minutes (firm to the touch). Remove from oven and let cool for 10 minutes.

Transfer to cutting board and cut into 1/2 inch slices. Arrange the slices cut side down on cookie sheet.

Bake until brown, about 20 minutes. Transfer to wire racks to cool.

Makes about 3 dozen
Source: Cookies and Biscotti (Williams-Sonoma Kitchen Library)