Botticelli's Lemon-Anise Biscotti

Botticelli’s Lemon-Anise Biscotti

[i]Botticelli’s in South Miami serves a delicious little complimentary
cookie with espresso.

Catherine and Jose Luis Pawelek, Botticelli’s proprietors, say they
created this cookie because most biscotti are very hard and crunchy,
“sometimes even difficult to bite into.” Theirs is just crunchy enough
for dipping. The lemon and anise are a lovely combination with coffee.

Though this recipe makes a lot of biscotti, they keep well in an airtight
container and are a wonderful gift. (This recipe is going right into my
file of gifts for the holidays.) You can also cut the recipe in half.

Because not everyone is fond of the licorice flavor of anise, I
substituted ground ginger for half the dough. - Ft worth, TX Star-Telegram [/i]

6 eggs
2 cups sugar
3 3/4 teaspoons baking powder
1 1/2 cups vegetable oil
3 teaspoons vanilla
1 1/2 tablespoons lemon juice
4 teaspoons anise seed, crushed
3/4 teaspoon salt
1 cup finely chopped almonds
6 cups all-purpose flour
Sugar for sprinkling

Preheat oven to 350 degrees. In a large bowl combine eggs, sugar, baking
powder, oil, vanilla, lemon juice, anise seed, salt and almonds until
well combined, using a wooden spoon. Add flour 2 cups at a time, mixing
well after each addition. Mix until a soft dough forms (it will be very
sticky). Generously flour work surface and your hands and then knead
dough by hand for 20 to 25 turns.

Form 6 logs, about 1 inch in diameter, on baking sheets. Make sure the
logs are 2 inches apart as they will spread while baking. Bake until firm
to the touch, about 15 minutes. (Watch carefully for the last 5 minutes
as you don’t want the logs to get too brown on the bottom; the tops
should just start showing some cracks.) Remove logs from oven and let
cool 6 minutes.

Remove logs carefully to a work surface and slice with a very sharp knife
into 1/2-inch slices. (If you’ve left the logs in the oven too long, they
will be difficult to slice and may crumble.) Place the slices cut side
down on the baking sheet and return to the oven for 15 more minutes,
until the bottoms are medium golden brown. Remove from the oven and let
cool. Makes about 12 dozen.

Variations: Sprinkle cinnamon or vanilla sugar on top of the logs instead
of regular granulated sugar.

Per cookie: 116 calories, 2 grams protein, 14 grams carbohydrate, 6 grams
fat (0.7 gram saturated), 46 percent calories as fat, 0.5 gram fiber, 18
milligrams cholesterol, 45 milligrams sodium.

Source: Ft worth, TX Star-Telegram, Tuesday, Sep. 26, 2000