Ingredients for Anise Biscotti
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons anise seed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
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How to Make Anise Biscotti
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 2 tablespoons anise seeds, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- On a lightly floured surface, shape the dough into two logs, each about 14 inches long and 1 1/2 inches thick.
- Place the logs onto the prepared baking sheet, leaving at least 4 inches between them.
- Bake for 20-25 minutes, until the logs are firm to the touch.
- Transfer the logs to a wire rack to cool slightly.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.
- Stand the slices on their sides on the baking sheet.
- Bake for another 30-40 minutes, or until golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before storing.
- Store biscotti in an airtight container at room temperature for up to one month.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
0g
Carbs
2g
