Ingredients: |
Ingredients: 3 ½ c unbleached flour (approximate)
½ tsp baking powder
¼ tsp baking soda
large pinch salt
1 ½ c sugar
3 extra-large eggs
½ tsp vanilla extract
1 Tbsp lemon zest or 1 tsp anise seed, bruised (approximate)
generous ½ c chopped ‘lemon’, ‘anise’ or ‘licorice’ basil leaves
2/3 c sliced almonds, toasted and ground
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Directions: |
Directions:- Preheat oven to 375. Butter and flour two baking sheets.
- In a mixing bowl, combine 3 cups of the flour, baking powder, baking soda, salt, and sugar, and stir to mix. Make a well and add the eggs; beat them with a fork in the well. Add the vanilla, ‘lemon’ basil and zest, or ‘anise’ basil and anise seed, and stir with a fork. Begin mixing in the flour mixture. When most of the flour is mixed in, add the ground almonds and blend well.
- Using the remaining ½ cup of flour, flour a flat surface and your hands and turn the dough out onto the floured surface. Knead the dough together; it will be sticky. As you knead, work in the remaining flour. The dough will still be slightly sticky, so use a little more flour if you must, and divide the dough into two pieces. Roll them into two cylinders about 2 to 2 ½ inches wide. Place the two cylinders on the prepared baking sheet. Bake in a preheated oven for 25 minutes.
- Remove the baking sheet from the oven and reduce oven to 300 degrees. Slice the rolls diagonally into slices ½ to ¾ inch thick. Arrange on two baking sheets and bake for 15 minutes. Turn the biscotti and bake for 15 minutes more.
- Cool the biscotti on baking racks. Pack them into tins with tight fitting lids. They are better the second day after baking, and keep well for a few weeks. |
This recipe for Lemon or Anise Basil Biscotti is from