Recipe - Lemon-Anise Biscotti

2 cup Unbleached allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Salt
1 cup Sugar
2 lg Eggs
One fourth teaspoon Vanilla extract
1 tablespoon Minced zest from 1 lemon
1 tablespoon Anise seed

These come from "Cook's Illustrated" vol 6. Jan/Fed '94

1. Sift first 3 ingredients together in a small bowl.

2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in
next 3 ingredients. Sift dry ingredients over egg mixture, then fold in
until dough is just combined.

3. Adjust oven rack to middle position and heat oven to 350. Halve dough
and turn each portion onto an oiled cookie sheet covered with parchment.
Using floured hands, quickly stretch each portion of dough in a rough 13 x
2inch log, place them about 3 inches apart on the 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 minutes.

4. Cool the loaves for 10 minutes; lower oven temperature to 325. Cut each
loaf diagonally into 3/8" slices with a serrated knife. Lay the slices
about One half inch apart on the cookie sheet, cut side up, and return them to
the oven. Bake, turning over each cookie halfway through baking, until
crisp and golden brown on both sides, about 15 minutes. Transfer biscotti
to wire rack and cool completely. (Biscotti can be stored in an aritight
container for at least 1 month.)

Makes 34 dozen. Posted to TNT Prodigy's Recipe Exchange Newsletter by
JeannePie@aol.com on Apr 11, 1997