Lemon-Anise-Almond Biscotti

Makes 25-30

Tip: Anise seed has a slight licorice flavor, but is subtle, especially when blended into cookie dough with other flavors. I encourage you to try it in this recipe, but if you really don’t care for the flavor, you can always leave it out. These crispy biscuits are traditionally served to dip in Vin Santo, an Italian dessert wine. I prefer mine with a cup of espresso. Delizioso!

1/3 cup butter
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
1 medium lemon (for zest)
1 tsp anise seed
1 1/2 cups all-purpose flour
1/2 cup semolina flour
1 1/2 cups unsalted slivered almonds

Bring butter and eggs to cool room temperature.
Preheat oven to 375 degrees F.
Line 1 large or 2 smaller baking sheets with parchment paper.
Remove zest from lemon; refrigerate remaining lemon for another use.
In a small bowl, combine both flours, lemon zest and almonds.

In a large mixing bowl beat butter with granulated sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Slowly stir in the flour mixture and combine thoroughly.

On a lightly floured surface, divide the dough into 3 equal portions. Shape each portion into a loaf, about 8-inches long x 2 1/2-inches wide. Flatten loaves to about 1/2-inch thick by patting gently with your hand. Place at least 3-inches apart on prepared baking sheet(s).

Bake loaves in 375 F oven for 20 to 25 minutes or until golden brown and tops are cracking. (Loaves will spread slightly.) Reduce oven temperature to 325 degrees F. while biscotti cool on baking sheet for 30 minutes.

Transfer loaves to a cutting board. Using a good serrated bread knife, carefully slice each loaf diagonally into 1/2-inch wide slices. Place slices, cut sides down, on the same parchment-lined baking sheet(s). Bake in 325 F oven for 8 minutes. Turn slices over and bake 8 to 10 minutes more or until dry and crisp.* Transfer to a wire rack to cool.

*Note: We like extra crispy biscotti, so after the final baking, I turn off the oven and crack the door open slightly. Set the timer for about 2 hours, then remove from the oven and leave them on a wire rack overnight. Store in airtight container(s) where your family can’t find them.  😀

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