Recipe#8060

Title: Biscotti 39

From: "Bob Ross" bobross@cadvision.com 
 Newsgroups: rec.food.recipes 
 Subject: Anise Biscotti 
 Date: 12 Feb 1999 05:42:10 -0700 
 Message-ID: <36c0f7a3.0@news.cadvision.com> 

2 cups all-purpose flour
 1 cup sugar
 1 Tbsp anise seed; crushed
 1 tsp baking powder
 1/2 tsp baking soda
 1/4 tsp salt
 3 egg equivalent or 6 egg whites
 2 Tbsp lemon zest; grated  1 Tbsp dry zest
 1 Tbsp lemon juice
 Preheat oven to 325F.  Coat baking sheet with non-stick spray or
 parchment.
 In a medium bowl, combine flour, sugar, anise seeds, baking powder,
 baking soda, and salt.  Whisk together egg equivalents, lemon zest,
 and lemon juice, and add to the dry ingredients. Mix well.  Working
 on a floured surface, shape dough into two logs, each about 14
 inches long and 1-1/2 inches thick. Set the logs on prepared baking
 sheet, at least 4 inches apart (the dough will spread during baking).
 Bake for 20 to 25 minutes, until firm to the touch. Transfer the
 logs to the rack to cool.
 Reduce oven temperature to 300F.  Cut the logs diagonally into
 1/2-inch-thick slices, using a serrated knife and a gentle sawing
 motion.  Stand the slices on their sides on the baking sheet and
 return to the oven.  Bake for 40 minutes.  Remove from oven  and
 cool completely before storing.  Biscotti will crisp as they cool.
 Store, in an air-tight container, up to one month. Makes about 4
 dozen biscotti.