Hazelnut and Anisette Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Hazelnut and Anisette Biscotti
Categories: Holiday, Ethnic, Bakery, Biscotti
Yield: 48 Biscotti

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2 c All purpose flour
1 tb Grated lemon peel
1 tb Instant espresso powder or
Instant coffee powder
2 1/2 ts Baking powder
2 ts Aniseed; finely chopped
1 ts Salt
1/2 cc Chilled unsalted butter; cut
Into 1/2-inch pieces
1 1/2 c Hazelnuts; toasted; husked
(about 8-1/2 oz)
1 c Sugar
2 Eggs
1/4 c Anisette (anise-flavored
Liqueur)

Prheat oven to 350 degrees. Butter and flour 2 cookie sheets. Mix first 6
ingredients in processor. Add butter and cut in until mixture resembles
coarse meal.
Add nut and sugar and chop nuts coarsely, using on/off turns. Transfer to
large bowl. Mix eggs and anisette in small bowl. Add to dry ingredients
and mix until dough forms.

Divide dough into 3 pieces. Gently knead each piece to bind. Form each into
1-1/2-inch-wide log. Transfer to prepared sheets. Bake until golden brown
and firm to touch, about 35 minutes. Cool in pans on racks 15 minutes.

Using serrated knife, cut logs into 3/4-inch thick slices. Arrange cut side
up on cookie sheets. Bake until golden brown, about 15 minutes per side.
Cool on rack. Store in airtight container. MM Format Norma Wrenn

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