Lemon And Anise Biscotti - cooking recipe

Ingredients

3/4 cup unblanched sliced almonds (6 ounces)
1 1/2 teaspoons anise seed
1 cup granulated sugar
1/3 cup lemon zest, finely grated
2 cups all-purpose flour
1 1/2 tablespoons ground coriander
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs

Preparation

Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
Process sugar & zest in a food processor until zest is finely ground.
In a medium bowl, whisk together the flour, coriander, baking powder & salt.
In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
With a rubber spatula, stir in the almonds.
Halve the dough & place both portions on the buttered baking sheet.
Quickly form each piece into a 12:x1\" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
Arrange slices on the same baking sheet & return to the oven.
Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
Let cool on a wire rack, then store in an airtight container for up to 1 month.