This petite version of a biscotti has a delicate sweet licorice flavor with a crunchy nutty texture.
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¾ cup flour
½ cup oil
1 tablespoon lemon zest
2 teaspoons anise powder
1¼ teaspoon baking powder
1 teaspoon vanilla
¼ teaspoon salt
2 cups flour
1½ cups almonds, roughly chopped
No nutrition information available
Preheat oven to 350'F.
In a mixing bowl, beat eggs and sugar on medium speed for 3 minutes. Add oil, vanilla and lemon zest. Sift together dry ingredients. Slowly add dry mixture to egg mixture. Fold in nuts. Divide dough into 4 equal parts and form into logs. Bake 20 to 25 minutes. Remove form oven and let cool 30 minutes. Cut each log into ½-inch biscotti cookies. Decrease oven to temperature to 275'F. and bake again for 10 to 15 minutes. Let cool completely.