Lemon Anise Almond Biscotti

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

Preheat oven to 350. In a large bowl, combine eggs, sugar, oil, lemon
zest, anise seed, baking powder, vanilla, and salt. Whisk to blend. Add
the flour and almonds and stir until dough forms. Turn out onto a floured
surface and knead until smooth. Divide 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. Bake for 30 minutes. Remove from oven and let cool 10 minutes.
Leave the oven set at 350. Using spatula, carefully transfer the logs to a
work surface. Using a serrated knife, cut crosswise into slices1/2 -inch
thick. Arrange the slices cut side down on the baking sheet. Return to
oven and bake until brown. Transfer cookies to wire racks cooling. Store
in an airtight container at room temperature for up to 2 weeks.
purchased from the Watson Estate in McKinney, Texas.
Dated 1966.


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