Botticelli's Lemon-Anise Biscotti

posted by Pat T 10-02-100 12:44 PM

Ft. Worth Star-Telegram
Botticelli's Lemon-Anise Biscotti

6 eggs
2 cups sugar
3-3/4 teaspoons baking powder
1-1/2 cups vegetable oil
3 teaspoons vanilla
1-1/2 tablespoons lemon juice
4 teaspoons anise seed, crushed
3/4 teaspoon salt
1 cup finely chopped almonds
6 cups all-purpose flour
Sugar for sprinkling

Preheat oven to 350 degrees.

In a large bowl combine eggs, sugar, baking powder, oil, vanilla, lemon juice, anise seed, salt and almonds until well combined, using a wooden spoon. Add flour 2 cups at a time, mixing well after each addition. Mix until a soft dough forms (it will be very sticky). Generously flour work surface and your hands and then knead dough by hand for 20 to 25 turns.

Form 6 logs, about 1 inch in diameter, on baking sheets. Make sure the logs are 2 inches apart as they will spread while baking. Bake until firm to the touch, about 15 minutes. (Watch carefully for the last 5 minutes as you don't want the logs to get too brown on the bottom; the tops should just start showing some cracks.) Remove logs from oven and let cool 6 minutes.

Remove logs carefully to a work surface and slice with a very sharp knife into 1/2-inch slices. (If you've left the logs in the oven too long, they will be difficult to slice and may crumble.) Place the slices cut side down on the baking sheet and return to the oven for 15 more minutes, until the bottoms are medium golden brown. Remove from the oven and let cool. Makes about 12 dozen.

Variations: Sprinkle cinnamon or vanilla sugar on top of the logs instead of regular granulated sugar.

Per cookie: 116 calories, 2 grams protein, 14 grams carbohydrate, 6 grams fat (0.7 gram saturated), 46 percent calories as fat, 0.5 gram fiber, 18 milligrams cholesterol, 45 milligrams sodium.

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