Lemony Anise Biscotti

Preheat Oven to 350 degrees F.

Beat sugar, butter, anise flavoring, lemon zest and eggs in a large bowl and mix with a spoon or if you prefer an electric mixer. Add flour, baking powder and salt. The batter might look a little grainy. If so, you can use your hands to squish the dough together and if it’s still not sticking together then add just a wee bit of water to help it stick (a wee means like a couple of teaspoons).

Divide dough in half. Shape each into a rectangle, about 9 or 10 inches by 3 or 4 inches. Then put onto an ungreased or silpat covered cookie sheet.

Bake 20 minutes or until toothpick inserted in center comes it clean. Cool on cookie sheet 15 minutes. Then cut each rectangle lengthwise into 1/2 inch slices. Turn slices cut side down onto cookie sheet. Bake another 15 minutes or until crisp and light brown. (Keep an eye on them you might need to turn them over and bake the other side if you have a wimpy oven like mine). Remove from cookie sheet to wire rack and let cool completely before decorating.

Glaze with my Hard Anise Caramel Dipping Sauce. See my TastyKitchen recipe box for the recipe.