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anise-biscotti recipe

Date:    Tue, 28 Sep 93 08:36:21 EDT
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
 Anise Biscotti       from Eating_Well (modified, a bit)
 2    Cups   all-purpose flour
 1    Cup    sugar
 1    Tbsp   anise seeds, crushed
 1    tsp    baking powder
 1/2  tsp    baking soda
 1/4  tsp    salt
 3        egg equivalents (comercial replacer, 6 whites, etc)
 2    Tbsp   grated fresh lemon zest (or 1 Tbsp dry)
 1    Tbsp   fresh lemon juice
    Preheat oven to 325 degrees F.  Coat baking sheet with non-stick
 spray or parchment.  In a medium bowl, combine flour, sugar, anise
 seeds, baking powder, baking soda, and salt.  Whisk together egg
 equivalents, lemon zest, and lemon juice, and add to the dry
 ingredients.  Mix well.
    Working on a floured surface, shape dough into two logs, each
 about 14 inches long and 1-1/2 inches thick.  Set the logs on
 prepared baking sheet, at least 4 inches apart (the dough will
 spread during baking).  Bake for 20 to 25 minutes, until firm to
 the touch.  Transfer the logs to the rack to cool.  Reduce oven
 temperature to 300 degrees F.
    Cut the logs diagonally into 1/2-inch-thick slices, using a
 serrated knife and a gentle sawing motion.  Stand the slices on
 their sides on the baking sheet and return to the oven.  Bake
 for 40 minutes.  Remove from oven and cool completely before
 storing.  Biscotti will crisp as they cool.  Store, in an
 air-tight container, up to one month.
    Makes about 4 dozen biscotti.
 note: I made 43 cookies, about 40 cal, 0 g fat each, but it
 depends on what you use for the "egg"
 kwovo ovo