Aniseed biscotti with lemon zest
10 servings
75 minutes
Anise biscotti with lemon zest is the embodiment of Italian artisanal baking, combining aromatic spices and delicate citrus freshness. This recipe has its roots in traditional Tuscan cuisine, where biscotti serve as the perfect complement to morning coffee or dessert wine. The light crunchy texture and rich anise flavor with soft lemon notes create a unique balance. They are convenient to store, take on the go, and serve as an elegant treat for tea. Baked twice, they acquire a characteristic crispness that makes each piece truly perfect. These biscotti are true gastronomic poetry where classic meets modernity.
1
Preheat the oven to 160 degrees. Grease the baking tray with oil.
2
In a bowl, mix flour, sugar, crushed anise (grind in a mortar), baking powder, soda, and salt. In another bowl, beat the eggs, egg whites, lemon zest, and juice. Combine both mixtures, stirring with a wooden spoon.
- Star anise: 1 tablespoon
- Wheat flour: 2 glasss
- Sugar: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.3 teaspoon
- Baking soda: 0.5 teaspoon
- Chicken egg (large): 2 pieces
- Egg white: 2 pieces
- Grated lemon zest: 2 tablespoons
- Lemon juice: 1 tablespoon
3
Place the dough on a floured surface and roll it into a log. Transfer to a baking sheet and bake for 20-25 minutes.
- Wheat flour: 2 glasss
4
Slightly cool and cut diagonally into slices. Place back on the baking sheet and return to the oven for another 20 minutes, flipping once. Cool on a rack.
