Aniseed Biscotti

• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 3 None large eggs
• 2 tbsp brandy
• 1 tbsp lemon zest
• 1/2 cup all-purpose flour
• 1/2 cup self-rising flour
• 1/2 tsp salt
• 1 cup coarsely chopped toasted blanched almonds
• 1 tbsp ground aniseed

1. In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating until combined between additions. Add brandy and lemon zest then stir in flour and salt. Fold in almonds and aniseed. Refrigerate, covered, for 1 hour.
2. Preheat oven to 350u0b0F. Shape dough into 2 (12 inch) logs. Arrange on a greased baking tray and bake for 20 mins, or until light golden brown. Let cool on trays.
3. Using a serrated knife, cut logs diagonally into 1/3 inch-thick slices. Arrange on ungreased baking trays. Bake for 25 mins, or until dry and crisp, turning halfway through. Let cool on wire racks.

unsalted butter, sugar, eggs, brandy, lemon zest, allpurpose, flour, salt, almonds, ground aniseed

Taken from recipes-plus.com/api/v2.0/recipes/36829 (may not work)