Lemon Anise Biscotti

By MJH

Ingredients

• 2 Eggs
• 1 cup sugar
• 1/4 cup canola oil
• 1/2 teaspoon lemon extract
• 1/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 teaspoons grated lemon peel
• 2 teaspoons aniseed, crushed

Preparation

Step 1

In a small bowl, beat eggs and sugar for 2 minutes or until thickened.

Add oil and extracts; mix well.

Combine the flour, baking powder and salt; beat into egg mixture.

Beat in lemon peel and aniseed.

Divide dough in half. On a lightly floured surface, shape each portion into a 12-in. x 2-in. rectangle.

Transfer to a baking sheet lined with parchment paper.

Flatten to 1/2-in. thickness.

Bake at 350° for 30-35 minutes or until golden and tops begin to crack.

Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices.

Place cut side down on ungreased baking sheets.

Bake for 5 minutes.

Turn and bake 5-7 minutes longer or until firm and golden brown.

Remove to wire racks to cool.

Store in an airtight container.