Hazelnut and Anisette Biscotti

• 2 cups flour, all-purpose
• 1 tablespoon lemon zest grated
• 1 tablespoon instant coffee or instant espresso powder
• 2 1/2 teaspoons baking powder
• 2 teaspoons aniseed finely chopped
• 1 teaspoon salt
• 1/2 cup butter, unsalted chilled, cut into 1/2-inch pieces
• 1 1/2 cups hazelnuts (filberts) toasted, husked
• 1 cup sugar
• 2 large eggs
• 1/4 cup anisette

1. Preheat oven to 350F (180C).
2. Butter and flour 2 cookie sheets.
3. Mix first 6 ingredients in processor.
4. Add butter and cut in until mixture resembles coarse meal.
5. Add nut and sugar and chop nuts coarsely, using on/off turns.
6. Transfer to large bowl.
7. Mix eggs and anisette in small bowl.
8. Add to dry ingredients and mix until dough forms.
9. Divide dough into 3 pieces.
10. Gently knead each piece to bind.
11. Form each into 1 1/2 inch-wide log.
12. Transfer to prepared sheets.
13. Bake until golden brown and firm to touch, about 35 minutes.
14. Cool in pans on racks 15 minutes.
15. Using serrated knife, cut logs into 3/4 inch thick slices.
16. Arrange cut side up on cookie sheets.
17. Bake until golden brown, about 15 minutes per side.
18. Cool on rack.
19. Store in airtight container.

flour, lemon zest, instant coffee, baking powder, salt, butter, hazelnuts, sugar, eggs, anisette

Taken from recipeland.com/recipe/v/hazelnut-anisette-biscotti-43564 (may not work)