Lemon Anise Biscotti

• 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

1. 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.
2. Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a
3. lined with parchment. Flatten to 1/2-in. thickness.
4. Bake at 350u0b0 for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes.
5. Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased
6. . 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.

eggs, sugar, canola oil, lemon extract, vanilla, flour, baking powder, salt, lemon zest

Taken from www.tasteofhome.com/recipes/lemon-anise-biscotti/ (may not work)