Italian Recipes - Biscotti D'anici

Ingredients       

• 1/2 cup butter, softened

• 1 cup sugar

• 1 tablespoon anise seeds, crushed

• 2 1/2 teaspoons baking powder

• 3 eggs

• 3 1/4 cups all-purpose flour

• 1 tablespoon finely shredded lemon peel or orange peel

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Method:

1. Preheat oven to 375°F. Lightly grease a cookie sheet; set aside.

2. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, anise seeds, and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the lemon peel.

3. Divide dough in half. Shape each half into an 11-inch-long roll. Place rolls 5 inches apart on prepared cookie sheet; flatten each one to a width of 2 inches.

4. Bake for 20 to 25 minutes or until lightly browned. Cool rolls on cookie sheet for 1 hour. Reduce oven temperature to 325°F.

5. Transfer baked rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices. Place slices, cut sides down, on an un-greased cookie sheet.

6. Bake in the 325°F oven for 10 minutes. Turn slices over and bake for 10 to 15 minutes more or until dry and crisp (do not over bake). Transfer cookies to a wire rack and let cool.

TO BAKE AHEAD: Prepare as directed. Place cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. (Or place cooled cookies In layers in a freezer container; cover. Freeze for up to 3 months.)