Anise Biscotti 4 Recipe

• 2 c. Flour Plus
• 2 Tbsp. Flour
• 3/4 c. Sugar
• 1 Tbsp. Anise Seed crushed
• 1 tsp Baking pwdr
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 3 x Large eggs Commercial Replacer Or possibly 6 Whites Etc
• 2 Tbsp. Grated Fresh Lemon Zest Or possibly 1 Tablespoons Dry
• 1 Tbsp. Fresh lemon juice

1. Preheat oven to 325 degrees F. Coat baking sheet with non-stick spray or possibly parchment.
2. In a medium bowl, combine flour, sugar, anise seeds, baking pwdr, baking soda, and salt.
3. Whisk together egg equivalents, lemon zest, and lemon juice, and add in to the dry ingredients.
4. Mix well.
5. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick.
6. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking).
7. Bake for 20 to 25 min, till hard to the touch.
8. Transfer the logs to the rack to cold.
9. Reduce oven temperature to 300 degrees F. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
10. Stand the slices on their sides on the baking sheet and return to the oven.
11. Bake for 40 min.
12. Remove from oven and cold completely before storing.
13. Biscotti will crisp as they cold.
14. Store, in an air-tight container, up to one month.
15. Makes about 4 dozen biscotti.
16. note: I made 43 cookies, about 40 cal, ( 1 g fat each, but it depends on what you use for the "egg"
17. NOTES :

flour, flour, sugar, baking pwdr, baking soda, salt, eggs, lemon zest, lemon juice

Taken from cookeatshare.com/recipes/anise-biscotti-4-65543 (may not work)