Best 2 Lemon Anise Biscotti Recipes

Indulge in the delightful symphony of flavors with our Lemon Anise Biscotti, a culinary masterpiece that combines the zesty brightness of lemon with the aromatic warmth of anise. These crispy twice-baked cookies, originating from the heart of Italy, are a perfect accompaniment to your morning coffee or a delightful treat for any occasion. Our collection of recipes offers variations that cater to diverse dietary preferences, including gluten-free, vegan, and classic versions. Embark on a delightful baking journey with our Lemon Anise Biscotti recipes, creating delectable treats that are not only visually appealing but also a symphony of flavors that will tantalize your taste buds.

Let's cook with our recipes!

LEMON ANISE BISCOTTI

Lemon Anise Biscotti image

"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

2 large eggs, room temperature
1 cup sugar
1/4 cup canola oil
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons grated lemon zest
2 teaspoons aniseed, crushed

Steps:

In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON AND ANISE BISCOTTI

Lemon and Anise Biscotti image

Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for some crunchy, flavorful cookies!

Provided by Sydney Mike

Categories Dessert

Time 1h30m

Yield 48 biscotti, 48 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup unblanched sliced almonds (6 ounces)
1 1/2 teaspoons anise seed
1 cup granulated sugar
1/3 cup lemon zest, finely grated
2 cups all-purpose flour
1 1/2 tablespoons ground coriander
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs

Steps:

Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
Process sugar & zest in a food processor until zest is finely ground.
In a medium bowl, whisk together the flour, coriander, baking powder & salt.
In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
With a rubber spatula, stir in the almonds.
Halve the dough & place both portions on the buttered baking sheet.
Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
Arrange slices on the same baking sheet & return to the oven.
Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
Let cool on a wire rack, then store in an airtight container for up to 1 month.

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
Measure your ingredients accurately: Baking is a science, so it's important to measure your ingredients correctly. Use a kitchen scale for the most accurate results.
Chill the dough: Chilling the dough before baking helps it to hold its shape and prevents it from spreading too much. If you're short on time, you can chill the dough for at least 30 minutes, but longer is better.
Bake the biscotti until they are golden brown: The biscotti should be a light golden brown color when they are done baking. If they are too pale, they will be soft and chewy, and if they are too dark, they will be dry and hard.
Slice the biscotti while they are still warm: This will help to prevent them from crumbling. Use a sharp serrated knife to get clean, even slices.
Store the biscotti in an airtight container: The biscotti will keep for up to 2 weeks in an airtight container at room temperature. You can also freeze the biscotti for up to 3 months.

Conclusion:

These lemon anise biscotti are a delicious and easy-to-make treat. They are perfect for enjoying with a cup of coffee or tea, or as a gift for friends and family. With their bright lemon flavor and subtle anise undertones, these biscotti are sure to be a hit. So next time you're looking for a sweet and satisfying snack, give these lemon anise biscotti a try. You won't be disappointed!