Lemon Anise Biscotti

Ingredients:

2 eggs

1 cup sugar (or Splenda)

¼ cup canola oil

½ teaspoon vanilla extract

½ teaspoon lemon extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

4 teaspoons grated lemon peel

2 teaspoons aniseed, crushed

Directions:

In a small mixing bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Stir in lemon peel and aniseed.

Divide dough in half. On a lightly floured surface, shape each portion into a 12-inch X 2-inch rectangle. Transfer to a baking sheet lined with parchment paper. Flatten to 1/2 –inch thickness. Bake at 350 degrees for 30-35 minutes, or until golden and tops begin to crack. Carefully remove to wire racks; cool for five minutes.

Transfer to a cutting board; cut with a serrated knife into scant ¾-inch slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake for 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight
container.

Thanks to Pamela K Kinney!