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Print this Recipe    Biscotti 39

Anise Biscotti

2 cups all-purpose flour
1 cup sugar
1 Tbsp anise seed; crushed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 egg equivalent or 6 egg whites
2 Tbsp lemon zest; grated 1 Tbsp dry zest
1 Tbsp lemon juice

Preheat oven to 325F. Coat baking sheet with non-stick spray or
parchment.

In a medium bowl, combine flour, sugar, anise seeds, baking powder,
baking soda, and salt. Whisk together egg equivalents, lemon zest,
and lemon juice, and add to the dry ingredients. Mix well. Working
on a floured surface, shape dough into two logs, each about 14
inches long and 1-1/2 inches thick. Set the logs on prepared baking
sheet, at least 4 inches apart (the dough will spread during baking).
Bake for 20 to 25 minutes, until firm to the touch. Transfer the
logs to the rack to cool.

Reduce oven temperature to 300F. Cut the logs diagonally into
1/2-inch-thick slices, using a serrated knife and a gentle sawing
motion. Stand the slices on their sides on the baking sheet and
return to the oven. Bake for 40 minutes. Remove from oven and
cool completely before storing. Biscotti will crisp as they cool.
Store, in an air-tight container, up to one month. Makes about 4
dozen biscotti.

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