Friday, December 24, 2010
Recipe: Lemon Anise Biscotti
3/4 cup slivered almonds
1 1/2 tsp anise seed
1 cup sugar
3 T lemon juice
2 cups + 2 T flour
1 1/2 tsp coriander
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, at room temperature
Preheat oven to 350.
Toast the almonds in the oven for 10 minutes. This is not required, but gives the almonds a different flavor than the un-toasted ones. I prefer the toasted flavor, almost nuttier and smoother.
Beat butter in a mixing bowl. Add sugar and beat until light. Add lemon juice. Mix in eggs, coriander and anise. Stir in flour, baking powder and salt. Mix in the almonds.
Line a baking sheet with parchment. Form the dough/batter into a long log, at least 12 inches long. (Form it on the sheet as it will be unruly.)
Bake for 35 minutes. Let cool somewhat on the sheet for 10 minutes.
Remove from pan and slice into 3/8" - 1/2" slices. Return slices to the sheet and bake for an additional 10 minutes. Flip pieces over and bake for a final 6 minutes more.
Let cool on a wire rack. Store in a plastic bag or metal tin.
Optional glaze: 1/2 cup powdered sugar + 1 - 3 tsp lemon juice + 1/2 tsp corn syrup. Combine all ingredients and add enough lemon juice to make glaze spreadable, but thick. (The corn syrup keeps the glaze shiny, and is optional). Drizzle over biscotti. Let dry on cookies before packing cookies away.