Lemon-Anise Biscotti (by Maren)

It was a dark and dreary afternoon, and I was in the mood to bake. "Warmth," I thought, "I need something to warm up this unseasonably cold day." I had cheesecake brownies on my mind, so I went searching for the perfect recipe. I looked for something that might incorporate some jam, but I came up with recipes that just didn't feel right. (And, look! The one I was seeking is now here- two posts ago!)

Luckily, serendipity was on my side. Whilst searching, I found this gem. It wasn't what I thought I wanted, but it sure hit the spot. Deliciously aromatic and begging for some warm fennel or lemon herb tea. Perfect.

Lemon-Anise Biscotti

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup sugar

2 eggs

1/4 tsp vanilla

1 Tbs minced zest from 1 lemon

1 Tbs anise seed, lightly toasted in a pan and gently crushed

1. Adjust rack to center of oven and preheat to 350º. Whisk flour, salt, and baking powder together in a small bowl. In a large bowl, whisk sugar and eggs till well blended. Stir in vanilla, lemon zest, and anise seed. Slowly add dry to wet and stir just until combined.

2. Divide dough into 4 logs, each 2 inches wide and place them on a jelly roll pan covered in parchment or silicone mat. Smooth tops and edges of logs. Bake about 35 minutes till golden.

3. Remove pan from the oven and cool for 5-10 minutes. Reduce oven to 325º. Using a serrated knife, cut each log diagonally into 1/2 inch slices. Place a 9x13 wire rack on the jelly roll pan and lay biscotti flat on the rack. Return to the oven and bake 8 minutes. Flip cookies over and bake 8 more minutes. Remove rack from pan and cool. Store in airtight container.

Adapted from Cook's Illustrated: The Best Recipe, 1999 edition.