Sambuca Biscotti - cooking recipe

Ingredients

1 1/2 teaspoons anise seeds, toasted
2 1/4 cups flour, unsifted
2 teaspoons baking powder
2 teaspoons lemons, zest of, grated
1/2 teaspoon salt
1/2 cup unsalted butter, cold,cutup
1 1/2 cups pine nuts, toasted
3/4 cup sugar
2 large eggs
1/4 cup sambuca liqueur (I use black, but you can use white or the red for a cinamon flavor!!)

Preparation

Place seeds in food processor; add flour, baking powder, zest and salt.
Mix.
Add butter; pulse until crumbly.
Add 1 cup nuts and sugar.
Pulse until nuts are finely ground.
In bowl, mix eggs and liqueur.
Add to flour mixture; pulse to blend.
Place in bowl; stir in remaining nuts.
Cover; chill 4 hours.
Preheat oven to 325 degrees F.
On lightly floured surface, roll dough into 2 (16x1 1/4\") logs; place 4 inches apart on ungreased baking sheet.
Bake 35 minutes or until firm; loosen with spatula.
Slide onto a cutting board.
Let cool 10 minutes.
Reduce the oven to 300 degrees F.
Cut log diagonally into 1/2\" thick slices; lay cut side down on baking sheet.
Bake 15 minutes or until dry, turning slices over after 7 minutes.
Cool completely.