Lemon Anise Biscotti

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

Title: Lemon Anise Biscotti
Categories: Bakery, Biscotti
Yield: 36 Servings

-BETTI FRISCHKNECHT-SMCD91B
2 c Unbleached flour
1 ts Baking powder
1/4 ts Salt
1 c Sugar
2 lg Eggs
1/4 ts Vanilla
1 tb Minced zest from 1 lemon
1 tb Anise seed

Sift first 3 ingredients in small bowl. Whisk sugar and eggs in large bowl
to a light lemon color. Stir in next 3 ing. Sift dry ing. over egg mixture,
then fold in until dough is just combined. Adjust oven rack to middle
position and heat oven to 350 deg. Halve dough and turn each portion onto
an oiled cookie sheet covered with parchment. Using floured hands, quickly

stretch each portion into a rough 13x2 in. log. Place them about 3 in.
apart on cookie sheet. Pat each dough shape to smooth it. Bake, turning pan
once, until loaves are golden and just beginning to crack on top, about 35
min. Cool loaves 10 min. Lower oven temp. to 325 deg. Cut each loaf
diagonally into 3/8 in. slices with serrated knife. Lay the slices about
1/2 in. apart on cookie sheet, cut side up, and return them to oven. Bake,
turning over each cookie halfway through baking, until crisp and golden
brown on both sides, abaout 15 min. Transfer to wire rack and cool
completely. (Can be stored in airtight container for 1 month) VARIATION:
Substitute unhulled sesame seeds for anise seeds. Brush top with egg wash
and sprinkle with more sesame seeds.

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