Lemon-Anise Biscotti

Lemon-Anise Biscotti

Lemon-Anise Biscotti


Lemon-Anise Biscotti
Print Recipe
Drizzle or dip in white chocolate!
Servings
14 biscotti
Servings
14 biscotti
Lemon-Anise Biscotti
Print Recipe
Drizzle or dip in white chocolate!
Servings
14 biscotti
Servings
14 biscotti
Ingredients
Servings: biscotti
Recipe Notes
  1.  Preheat oven to 350°.  Line baking sheet with parchment or Silpat.
  2.  Whisk eggs and sugar together in a medium bowl until pale yellow.  Stir in lemon zest, vanilla, lemon extract, and anise extract.
  3.  In a small bowl whisk flour, baking powder, and salt.
  4.  Stir dry ingredients into wet ingredients to form a sticky dough.  Dampen  your hands to keep dough from sticking when forming loaves.
  5.  Scoop out half of the dough onto baking sheet.  For 2 flat loaves about 4" wide and 8" long.
  6.  Bake for 30 minutes until they are golden brown.
  7.  Remove from baking sheet with a large spatula and place on cutting board.  Let cool for a few minutes then slice into biscotti size cookies with a serrated knife.
  8. Return to baking sheet and bake at 325° cut side up for 7 minutes per side.
  9. Cool completely on a wire rack.  If desired, drizzle with melted white chocolate.
  10. Can be stored in a sealed container for up to one month... but they won't last that long!
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