How To make Lemon Anise Biscotti
-BETTI FRISCHKNECHT-SMCD91B 2 c Unbleached flour
1 ts Baking powder
1/4 ts Salt
1 c Sugar
2 lg Eggs
1/4 ts Vanilla
1 tb Minced zest from 1 lemon
1 tb Anise seed
Sift first 3 ingredients in small bowl. Whisk sugar and eggs in large bowl to a light lemon color. Stir in next 3 ing. Sift dry ing. over egg mixture, then fold in until dough is just combined. Adjust oven rack to middle position and heat oven to 350 deg. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion into a rough 13x2 in. log. Place them about 3 in. apart on cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 min. Cool loaves 10 min. Lower oven temp. to 325 deg. Cut each loaf diagonally into 3/8 in. slices with serrated knife. Lay the slices about 1/2 in. apart on cookie sheet, cut side up, and return them to oven. Bake,
turning over each cookie halfway through baking, until crisp and golden brown on both sides, abaout 15 min. Transfer to wire rack and cool completely. (Can be stored in airtight container for 1 month) VARIATION: Substitute unhulled sesame seeds for anise seeds. Brush top with egg wash and sprinkle with more sesame seeds. -----
How To make Lemon Anise Biscotti's Videos
It's just like sunshine! Lemon Biscotti * NO TALK COOKING
It has to be something special for these fun and irresistible, Lemon Biscotti's. They were so much fun to make and they are great for those days you need a little sunshine to start or end the day. They also last a long time if you can keep them around that long.
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
OPTIONAL GLAZE:
2 cups Confectioners Sugar
3 to 4 Tablespoons Lemon juice
Grated Lemon zest
Directions
Preheat oven to 350°. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine 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 until golden and tops begin to crack, 30-35 minutes. 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 5 minutes. Turn and bake until firm and golden brown, 5-7 minutes. Remove to wire racks to cool. If using glaze, whisk confectioners' sugar and lemon juice in a small bowl. Drizzle over biscotti; sprinkle with zest. Store in an airtight container.
Thanks for watching and enjoy!
Anise Biscotti
These cookies are so good, they are flavorful, crunchy and perfect with tea!
For the full recipe visit
Music: bensound
©Bake, Eat, Smile & Repeat 2020
How to Make Simple Biscotti | Cookie Recipe | Allrecipes.com
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Watch how to make this simple, no frills Biscotti recipe. Get tips for cutting uniformly-shaped cookies, as well as ideas for various biscotti flavorings.
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Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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Italian Anissette Cookies | how to make cookies | Video Recipe
Biscotti Anissette Toast | how to make cookies | Video Recipe
Biscotti Anissette Toast -Ingredients-
2 cups all-purpose flour
3/4 cup sugar
1/2 cup of canola/light olive/grapeseed oil
4 large eggs
pinch of salt
2 tsp baking powder
1 tsp pure vanilla extract
1/2 tsp anise extract
2 tbsp. sambuca liqueur
_______________________
you can substitute the anisette flavor
with lemon/orange extract
zest of a lemon and orange
2 tbsp. Cointreau Liqueur
Biscotti Anissette Toast | how to make cookies | Video Recipe
Cooking with Chef Martin: Lemon biscotti
Chef Martin Lopez shares his recipe for lemon biscotti.