---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Anise Biscotti
 Categories: Bakery, Biscotti
      Yield: 36 Servings
 
      2 c  Unbleached flour
      1 ts Baking powder
    1/4 ts Salt
      1 c  Sugar
      2 lg Eggs
    1/4 ts Vanilla
      1    Lemon; minced zest of (1 tb)
      1 tb Anise seed
 
  Sift first 3 ingredients in small bowl. Whisk sugar and eggs in
  large bowl to a light lemon color. Stir in next 3 ingredients. Sift
  dry ing. over egg mixture, then fold in until dough is just
  combined. Adjust oven rack to middle position and heat oven to
  350°F. Halve dough and turn each portion onto an oiled cookie sheet
  covered with parchment. Using floured hands, quickly
  
  Stretch each portion into a rough 13x2" log. Place them about 3"
  apart on cookie sheet. Pat each dough shape to smooth it. Bake,
  turning pan once, until loaves are golden and just beginning to
  crack on top, about 35 minutes. Cool loaves 10 minutes. Lower oven
  temperature to 325°F. Cut each loaf diagonally into 3/8" slices
  with serrated knife. Lay the slices about 1/2" apart on cookie
  sheet, cut side up, and return them to oven. Bake, turning over
  each cookie halfway through baking, until crisp and golden brown on
  both sides, about 15 minutes. Transfer to wire rack and cool
  completely. (Can be stored in airtight container for 1 month)

  Variation:

  Substitute unhulled sesame seeds for anise seeds. Brush top with
  egg wash and sprinkle with more sesame seeds.
 
  Recipe by Cook's Illustrated #6

  Posted by: Betti Frischknecht (SMCD91B)

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