Recipe: Anise Lemon Biscotti

Anise Lemon Biscotti
Source: Moosewood Restaurant Low-Fat Favorites
Makes 36

2 cups unbleached white flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 whole eggs
1 egg white
2 tablespoons freshly grated lemon peel
1 tablespoon ground anise seeds

Preheat oven to 350 degrees.

Sift flour, baking powder, salt and sugar in mixing bowl. In a separate bowl, lightly beat the eggs and the egg white and add them to the flour mixture. Sift in the lemon peel and anise seeds, mixing just 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 into a 15-inch log. Make a second log on the other side of the sheet with the remaining dough. Space the logs six inches apart.

Bake for 25-30 minutes until the tops of the logs are firm.

Remove logs with the spatula to a wire rack and cool for 10-15 minutes. Cut each log on a severe diagonal into about 20 half-inch slices and place slices, flat with the cut side down, on the baking sheet. Bake at 325 degrees for 15 minutes.

Remove from oven and let cool for about 15 minutes. As they cool, the biscotti will harden. If you store the biscotti in an airtight container, they will remain fresh for about two weeks.