Lemon Anise BiscottiPosted on 21 Nov 2014
|Yield||Two dozen biscuits|
|Total Time||1 - 2 hours|
|Equipment||sheet pan, microplane grater (for zesting lemon)|
Biscotti is a sweet, Italian twice-baked biscuit (“biscotti” literally means twice cooked, so does “biscuit” for that matter) that’s typically make with either or a mix of dried fruit, nuts, and a fragrant spice.
There are many many variations of biscotti, with different flavour combinations, but I like to keep things simple and I tend to omit the whole nuts or dried fruit and opt for aromatic flavours such as the lemon and anise in this recipe.
|2 3/4 cups||all-purpose flour||You can substitute a ¼ cup of almond flour.|
|2 teaspoons||baking powder||—|
|1 teaspoon||ground anise||—|
|1-2 teaspoons||lemon zest||about as much as you would get from one lemon|
|1 teaspoon||vanilla extract||—|
|1 cup||almonds||whole or chopped, optional|
To toast almonds (or any nut) simply heat a dry pan to quite hot & toss the nuts in. While shaking to prevent burning, cook until they start to brown and become fragrant.
- In a large bowl, combine the flour and baking powder. Set aside.
- In another bowl, combine the sugar with the ground anise and lemon zest, then mash it into the butter.
- Loosely beat the eggs, add to the butter along with the vanilla and combine well.
- Add that mixture to to the dry ingredients and bring together into a smooth dough. (Knead in any chopped nuts and fruit if you are using them.)
- Wrap in plastic wrap and chill in the fridge for at least
- Preheat your oven to
350°F. Remove the dough from the fridge and divide in half and form each half into a long thin log approx.
8cm x 32cm.
- Place each log apart from each other on a lined baking sheet, and bake for
30 minutesuntil golden brown.
- Remove from the oven and let cool on a wire rack for
15 minutesor so.
- Cut each log into
2 cmslices and arrange them on the baking sheet with the cut side face up.
- Return to the oven, lower the temperature to
250°F. and bake for another
30 to 40 minutes, until golden brown and completely dry.
- Remove finished biscotti from the oven and let cool on a wire rack before eating.
The angled cut seen in here is a result of cutting the biscotti log on a bias (45° angle).