Lemon and Anise Biscotti
Brighten up your day with the zesty aroma and delightful crunch of Lemon and Anise Biscotti. This classic Italian cookie recipe infuses crisp, twice-baked biscotti with the refreshing tang of fresh lemon zest and juice, paired with the warm, subtle licorice notes of anise seeds for a flavor harmony that's as unique as it is irresistible. With a perfectly golden exterior and a satisfyingly crisp texture, these biscotti are ideal for dipping into coffee or tea. Easy to make with pantry staples like all-purpose flour, butter, and eggs, this homemade treat strikes a perfect balance of sweet and zesty flavors. Great for gifting or weekend baking, these lemon and anise biscotti stay fresh for up to two weeks in an airtight container, making them a perfect make-ahead snack or dessert option.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.33 cup unsalted butter
- 3 pieces large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon anise seeds
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together to evenly distribute the dry ingredients.
In a separate smaller bowl, beat the eggs with a fork and mix in the lemon zest, lemon juice, anise seeds, and vanilla extract.
In the dry ingredient bowl, use a pastry cutter or your fingers to cut the butter into the dry mixture until it resembles coarse crumbs.
Gradually pour the wet mixture into the dry ingredients, mixing with a wooden spoon or spatula until a sticky dough forms.
Divide the dough in half. On a floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs spaced apart on the lined baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow to cool for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch-thick pieces. Lay the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the slices and bake for another 10 minutes, or until dry and golden.
Remove the biscotti from the oven and transfer to a wire rack to cool completely. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 439.8 g | 160% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 202.0 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 165 mg | 13% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
