Lemon Anise Biscotti Recipe

Print Friendly, PDF & Email


2 eggs
1 cup sugar
¼ cup canola oil
½ teaspoon lemon extract
¼ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 teaspoons grated lemon peel
2 teaspoons aniseed, crushed


In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Stir in lemon peel and aniseed.

Divide dough in half. On a lightly floured surface, shape each portion into a 12-inch x 2-inch rectangle. Transfer to a baking sheet lined with parchment paper. Flatten to ½-inch thickness.

Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into scant ¾-inch slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Baked Cheese Balls

Taco Twist Bake