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LEMON-ANISE BISCOTTI (w/ Basic Directions and Variations)
* Exported from MasterCook *
LEMON-ANISE BISCOTTI (w/ Basic Directions and Variations)
Recipe By : Cook's Illustrated #6
Serving Size : 40 Preparation Time :0:00
Categories : Cookies, Sliced Ellen
Italian
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour -- unbleached
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
1 Tablespoon minced zest from 1 lemon
1 Tablespoon anise seed
1. Sift first 3 ingredients together in a small bowl.
2. Whisk sugar and eggs in a large bowl to a lightly lemon color; stir in
next 3 ingredients. Sift dry ingredients over egg mixture, then fold in until
dough is just combined.
3. Adjust oven rack to middle position and heat oven to 350F. Halve dough and
turn each portion onto an oiled cookie sheet covered with parchment. Using
floured hands, quickly stretch each portion of dough into a rough 13-by-2
inch log, placing them about 3 inches apart on the 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 mins.
4. Cool the loaves for 10 mins.; lower oven temperature to 325F. Cut each
loaf diagonally into 3/8 inch slices with a serrated knife. Lay the slices
about 1/2 inch apart on the cookie sheet, cut side up, and return them to the
oven. Bake, turning over each cookie halfway through the baking, until crisp
and golden brown on both sides, about 15 miins. Transfer biscotti to wire
rack and cool completely. (Biscotti can be stored in an airtight container
for at least 1 month.)
Variation: Follow the mixing, baking, and slicing instructions for
Lemon-Anise Biscotti, substituting 1/2 cup of unhulled sesame seeds for the
anise seeds in the recipe. Brush the top of each loaf of dough with an egg
wash and sprinkle with additional sesame seeds.
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NOTES : This is an excellent guide for making biscotti, even if you use a
different recipe.
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