Yield: 1 Servings
|2 cups||Unbleached all-purpose flour|
|1 teaspoon||Baking powder|
|¼ teaspoon||Vanilla extract|
|1 tablespoon||Minced zest from 1 lemon|
|1 tablespoon||Anise seed|
These come from "Cook's Illustrated" vol 6. Jan/Fed '94 1. Sift first 3 ingredients together in a small bowl.
2. Whisk sugar and eggs in a large bowl to a light 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 350. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment.
Using floured hands, quickly stretch each portion of dough in a rough 13 x 2-inch log, place 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 minutes.
4. Cool the loaves for 10 minutes; lower oven temperature to 325. Cut each loaf diagonally into ⅜" slices with a serrated knife. Lay the slices about ½ inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely. (Biscotti can be stored in an aritight container for at least 1 month.) Makes 3-4 dozen. Posted to TNT - Prodigy's Recipe Exchange Newsletter by JeannePie@... on Apr 11, 1997