John Myers
Ingredients for 1 servings:
- 450 g flour
- 2 tsp baking powder
- 1 pinch of salt
- 2 tsp anise, whole
- 150 g butter (soft)
- 200 g sugar
- 2 large lemon(s), zest
- 2 large eggs
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Preheat oven to 180°C and line a baking sheet with parchment paper. In a bowl, mix the flour with the baking powder, salt, and aniseed. Cream the softened butter with the sugar until creamy, then stir in the lemon zest and eggs. Add the flour mixture and stir briefly until the dough begins to firm up. With floured hands, transfer the dough to a lightly floured work surface. Divide and shape into an oblong shape, working quickly and not adding any more flour. Place these two strands of dough on the prepared baking sheet. They should be about 28cm long and about 8cm wide. Bake in the preheated oven for about 30-35 minutes. They should be golden brown. Remove from the oven and let cool on the sheet for about 10 minutes. Then cut into slices about 2.5cm wide on a board. Hold the baked pieces with one hand as you cut them off. Place the slices back on the baking sheet and bake the biscotti in the oven for another 15 minutes. Then let them cool completely on a wire rack. They’ll keep for several days in an airtight container.
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