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Lemon Anise Biscotti

Total Time

Prep: 25 min. Bake: 40 min. + cooling


3 dozen

“With the growing popularity of gourmet coffees, cappuccino and espresso,” Carrie Sherrill notes in Forestville, Wisconsin, “I’m finding lots of people enjoy these classic Italian dipping cookies.”
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  • 2 large eggs, room temperature
  • 1 cup sugar
  • 1/4 cup canola oil
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 teaspoons grated lemon zest
  • 2 teaspoons aniseed, crushed


  1. Preheat oven to 350°. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed.
  2. Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness.
  3. Bake until golden and tops begin to crack, 30-35 minutes. Carefully remove to wire racks; cool for 5 minutes.
  4. Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake 5 minutes. Turn and bake until firm and golden brown, 5-7 minutes. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts

1 cookie: 66 calories, 2g fat (0 saturated fat), 12mg cholesterol, 48mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

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