Title: Lemon-Anise Biscotti (W/ Basic Directions and Variations)
Categories: Cookie Sliced Blank Italian
Yield: 40 Servings

2	c	All-purpose flour; unbleached
1	ts	Baking powder
1/4	ts	Salt
1	c	Sugar
2	lg	Eggs
1/4	ts	Vanilla extract
1	tb	Minced zest from 1 lemon
1	tb	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.

NOTES : This is an excellent guide for making biscotti, even if you use a different recipe. Posted to MM-Recipes Digest V4 #6

Recipe by: Cook's Illustrated #6

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