Nut and Spice Cookie Recipes - Tuscan Biscotti

 

Ingredients 

• 3 cups/450 g all-purpose/plain flour

• 2 tsp baking powder

• 1/8 tsp salt

• 2 tsp ground aniseeds

• 2/3 cup/150 g butter, softened

• 1 cup/200 g granulated sugar

• grated zest of 2 lemons

• 3 large eggs

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Method:

1. Preheat the oven to 375°F/190°C/gas 5. Set out a cookie sheet. Sift the flour, baking powder, and salt into a medium bowl.

2. Stir in the aniseeds. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.

3. Add the lemon zest and eggs, beating until just blended. Mix in the dry ingredients to form a stiff dough.

4. Divide the dough in half. Form the dough into two 11-inch (28-cm) logs and place 3 inches (8 cm) apart on the cookie sheet.

5. Bake for 25-35 minutes, or until firm to the touch. Transfer to a cutting board to cool for 15 minutes. Cut on the diagonal into 1-inch (2.5-cm) slices.

6. Arrange the slices cut-side up on two cookie sheets and bake for 5-7 minutes more, or until golden and toasted. Transfer to racks to cool.