Anise Biscotti

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 18%
  • Fat: 1.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.4g
  • Carbohydrate: 13.5g
  • Fiber: 0.3g
  • Cholesterol: 18mg
  • Iron: 0.6mg
  • Sodium: 14mg
  • Calcium: 17mg

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon anise seeds, crushed
  • 1 teaspoon baking powder
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons margarine, melted
  • 1 1/2 tablespoons water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 egg
  • 1 egg yolk
  • Vegetable cooking spray

Preparation

  1. Combine the first 5 ingredients in a large bowl. Combine the melted margarine and next 4 ingredients, and add to the flour mixture, stirring until well-blended (dough will be dry).
  2. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
  3. Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.
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