Recipe - Lemon-Anise Biscotti (W Basic Directions And Variations)

2 cup Allpurpose flour;
unbleached
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

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

2. Whisk sugar and eggs in a large bowl to a lightly 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 350F. Halve dough
and turn each portion onto an oiled cookie sheet covered with parchment.
Using floured hands, quickly stretch each portion of dough into a rough
13by2 inch log, placing 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 mins.

4. Cool the loaves for 10 mins.; lower oven temperature to 325F. Cut each
loaf diagonally into 3/8 inch 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 the baking, until
crisp and golden brown on both sides, about 15 miins. Transfer biscotti to
wire rack and cool completely. (Biscotti can be stored in an airtight
container for at least 1 month.)

Variation: Follow the mixing, baking, and slicing instructions for
LemonAnise Biscotti, substituting One half cup of unhulled sesame seeds for the
anise seeds in the recipe. Brush the top of each loaf of dough with an egg
wash and sprinkle with additional sesame seeds.

NOTES : This is an excellent guide for making biscotti, even if you use a
different recipe.
Recipe by: Cook's Illustrated #6 Posted to TNT Prodigy's Recipe Exchange
Newsletter by Rainbow225@aol.com on Aug 14, 1997