Anise Biscotti
1 cup sugar
1/2 cup butter or margarine — softened
2 teaspoons anise seed — ground
2 teaspoons grated lemon peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 350ş. Beat sugar, butter, anise seed, lemon peel and eggs in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients. Divide dough in half. Shape each half into
rectangle, 10 × 3 inches, on ungreased cookie sheet.
Bake about 20 minutes or until toothpick inserted in center comes out
clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch
slices. Turn slices cut sides down on cookie sheet.
Bake about 15 minutes or until crisp and light brown. Remove from cookie
sheet to wire rack.
Description:
“Biscotti are cookies that have been baked twice-first as a loaf, then
a second time sliced—until they are thoroughly dry and crisp.”
Yield:
“42 Cookies”
Bake:
“0:35″
Per serving: 79 Calories (kcal); 3g Total Fat; (28% calories from fat); 1g Protein; 13g Carbohydrate; 15mg Cholesterol; 62mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Make It Your Way
To make delicious Orange Biscotti, replace the anise seed and
lemon peel with 1 tablespoon grated orange peel.
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