Lemon and Anise Biscotti

Ingredients

• 3/4 cup unblanched sliced almonds (6 ounces)
• 1 1/2 teaspoons anise seed
• 1 cup granulated sugar
• 1/3 cup lemon zest, finely grated
• 2 cups all-purpose flour
• 1 1/2 tablespoons ground coriander
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 2 large eggs

Directions

1. 1

   Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.

2. 2

   Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.

3. 3

   In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.

4. 4

   Process sugar & zest in a food processor until zest is finely ground.

5. 5

   In a medium bowl, whisk together the flour, coriander, baking powder & salt.

6. 6

   In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.

7. 7

   Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.

8. 8

   With a rubber spatula, stir in the almonds.

9. 9

   Halve the dough & place both portions on the buttered baking sheet.

10. 10

    Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.

11. 11

    Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.

12. 12

    Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.

13. 13

    Arrange slices on the same baking sheet & return to the oven.

14. 14

    Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.

15. 15

    Let cool on a wire rack, then store in an airtight container for up to 1 month.