Lemon Anise Biscotti
Submitted by lilkel
Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThese biscotti pair two flavors that belong together: bright lemon zest and warm, licorice-scented anise. The dough is lean (no butter or oil), which is traditional for biscotti and gives them that dry, crunchy snap that’s built for dunking into coffee or dessert wine.
Whisking the eggs and sugar to a light lemon color is the step that gives these their structure. Without butter to tenderize, the aerated eggs are what keeps the biscotti from being rock-hard. The dough is sticky, so floured hands are a must when shaping the logs. Don’t worry about making them look perfect; they spread and smooth out during the first bake.
The second bake at a lower temperature is what transforms them from soft loaves into crisp, golden slices. Flipping each cookie halfway through ensures even drying on both sides.
Kitchen Tips
- Use a serrated knife to slice the cooled logs. A straight-edge knife crushes the delicate structure.
- Cut on the diagonal for longer, more elegant cookies. About ⅜ inch thick gives the right balance of crunch and substance.
- Cool the logs for a full 10 minutes before slicing. Too warm and they crumble; too cool and they crack.
- Store in an airtight container. These keep for up to a month, making them ideal for holiday gifting.
Variations
- Substitute unhulled sesame seeds for the anise and brush with egg wash for a nutty, seeded biscotti.
- Dip one end in melted white chocolate after cooling for a sweet, citrusy finish.
- Add a tablespoon of poppy seeds to the dough for a lemon-poppy seed version.
Ingredients
Directions
Sift first 3 ingredients in small bowl.
Whisk sugar and eggs in large bowl to a light lemon color.
Stir in next 3 ing. 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 deg.
Halve dough and turn each portion onto an oiled cookie sheet covered with parchment.
Using floured hands, quickly stretch each portion into a rough 13×2 in. log. Place them about 3 in. 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 min.
Cool loaves 10 min. Lower oven temp. to 325 deg. Cut each loaf diagonally into ⅜ in. slices with serrated knife. Lay the slices about ½ in. 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, abaout 15 min.
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.
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