Recipe: Anise Almond Biscotti (using anise seed and lemon rind)

ANISE ALMOND BISCOTTI

2 3/4 cups flour
1 2/3 cups sugar
1 tsp baking powder
1 1/4 tsp anise seed
1/2 tsp salt
3 large eggs
3 egg yolks
1 tsp vanilla
1 Tbsp grated lemon rind
1 cup slivered almonds, toasted

Preheat oven to 325 degrees F. Line baking sheet with parchment paper.

Mix first 5 ingredients in large bowl; set aside.

Whisk eggs, yolks and vanilla in a 2 cup measure, stir in lemon rind. Add to dry ingredients and beat until dough clumps together. Stir in nuts.

Divide stiff batter in half. On lightly floured surface form each into a 12-inch log. Place on prepared baking sheet.

Bake at 325 degrees F for 35-40 minutes or until golden. Cool completely on rack.

Using a serrated knife cut each log diagonally into 1/2-inch slices. Place cut side down on baking sheet.

Bake at 325 degrees F for 15 minutes. Turn over and continue baking until cookies are a deep golden color, about 5 minutes. Cool on rack.

Makes about 40 cookies
Source: Newspaper recipe clipping