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Almond, Lemon, And Anise Biscotti

Recipe By :Kristine Kidd
Serving Size :1
Cuisine :
Main Ingred. :
Categories esserts Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 Eggs
3/4 cup Granulated sugar
1/2 cup Vegetable oil
1 tablespoon Grated lemon zest
2 teaspoons Anise seed --crushed
1 1/4 teaspoons Baking powder
1 teaspoon Vanilla extract
1/4 teaspoon Salt
2 cups All-purpose flour
1 cup Whole almonds --coarsely chopped
Plain granulated sugar

Preheat oven to 350 degrees. In a large bowl, combine eggs, the
3/4 cup sugar, oil, lemon zest, aniseed, baking powder, vanilla, and
salt. Whisk to blend. Add the flour and almonds and stir until a
dough
forms. Turn out onto a floured surface and knead until smooth, about
10
turns. Divide the dough in half. Form each half into a log 2 inches
in diameter. carefully transfer the logs to an ungreased baking
sheet,
spacing them well apart. Sprinkle the tops with additional sugar or
vanilla sugar. Bake until firm to the touch, about 30 minutes (logs
will spread during baking). Remove from the oven and let cool for 10
minutes. Leave the oven set at 350 degrees. Using a spatula,
carefully transfer the logs to a work surface. Using a serrated
knife,
cut crosswise into slices 1/2 inch thick. Arrange the slices cut side
down on the baking sheet. Return to the oven and bake until brown,
about 20 minutes. Transfer the cookies to wire racks to cool. Store
in an airtight container at room temperature for up to 2 weeks. This
recipe yields about 3 dozen cookies.

Comments: A new twist on a traditional recipe for mandelbrot, the
Jewish version of biscotti. Anise adds an exotic flavor; without it,
the recipe turns out delicious lemon cookies.

Recipe Source:WILLIAMS-SONOMA COOKIES & BISCOTTI recipes by
Kristine Kidd (c) 1993Time-Life Books Inc., Richmond, VA - 108
pages - $17.95As reprinted in the Nov/Dec, 1994 issue of Cookbook
Digest

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
-or-

11-27-1997










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