Traditional Biscotti with Anise and Lemon Zest

Offering biscotti with coffee is an Italian tradition. The word biscotti in Italian refers to any twice -baked cookie. They have the advantage of lasting for a very long time. If you prefer soft cookies, during the second baking bake the biscotti for only ten minutes. Are you a chocoholic? Dip one end of the baked biscotti into melted chocolate, MMMMMMM

Ingredients

• 125 ml (1/2 cup) softened butter
• 375 ml (1 1/2 cups) sugar
• 3 eggs
• 3 squares of semisweet chocolate, grated or ground in a food processor
• 660 ml (2 3/4 cups) flour
• 2 1/2 tsp. baking powder
• A pinch of salt
• 2 tbsp. amaretto or 1 tsp. almond extract
• Grated zest of 1 lemon
• 1 tbsp. aniseed
• 125 ml (1/2 cup) coarsely chopped toasted almonds

Method

1. Preheat the oven to 180° C (350° F). Cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, followed by the grated chocolate.
2. Combine the flour, baking powder and salt; add to the chocolate mixture.
3. Add the orange juice and almond extract and mix until thoroughly combined.
4. Add in the almonds and cranberries (if using). The mixture will be sticky.
5. Divide the dough in half; with lightly moistened hands, shape each half into a slightly flattened log about 9" x 2" (22 x 5 cm).
6. Place on a greased and lightly-floured baking sheet.
7. Bake for 25 minutes or until golden brown. Remove from the oven and cool for 10 to 15 minutes.
8. Cut each log into diagonal slices about 1/2" (1 cm) thick. Place the biscotti on a baking sheet. Bake for 10 minutes (or longer for crisper biscotti), turning half way through.
9. Transfer the biscotti to racks and cool completely before storing in an airtight container.

(Source: theworldwidegourmet.com)