Home-made biscotti is much easier than it seems, and is well worth the effort! For an added bakery-level treat, try dipping the flat end in melted white chocolate and letting it cool on parchment paper.
- 2 cups unbleached flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- 2 eggs
- 1 egg white
- 2 tbsp grated lemon peel
- 1 tbsp ground anise
- Preheat oven to 350ºF. Prepare baking sheet with cooking spray. Sift flour, baking powder, salt, and sugar into mixing bowl. In a separate bowl, lightly beat together eggs and egg white and add them to the flour mixture. Stir in the lemon peel and anise, mixing just until dough is smooth.
- Using a rubber spatula and floured hands, scoop half the dough out of the bowl and onto one side of the baking sheet. Shape into a 15″ log. Make a second log on the other side of the sheet with the remaining dough. Space the logs at least 6″ apart.
- Bake for 25-30 minutes, until the top of each biscotti log is firm. Remove them and transfer to wire rack and cool for 10-15 minutes. Cut each log on a severe diagonal into ½ inch thick slices. Place the slices cut side down on the baking sheet. Reduce the temperature to 325ºF and bake for 15 minutes. Allow them to cool completely when done baking. Yields about 36 biscotti.