Lemon-almond biscotti with anise
6 servings
60 minutes
Lemon-almond biscotti with anise is an elegant Italian treat that combines the freshness of lemon, the nutty richness of almonds, and a hint of anise spice. This recipe originates from Tuscan traditions where biscotti symbolizes hospitality. Twice-baked, these crunchy slices are perfect with a cup of espresso or a glass of dessert wine. Their delicate aroma with subtle vanilla notes makes them a versatile dessert—from morning coffee to an exquisite dinner finale. Thanks to their dense texture, biscotti stay fresh for a long time, and their light sweetness is harmoniously balanced by the tartness of citrus fruits. A great choice for those who appreciate the sophistication and refinement of classic Italian pastries.
1
Preheat the oven to 180 degrees.
2
In a bowl, mix the egg, sugar, vegetable oil, lemon zest, crushed anise, baking powder, vanilla, and salt. Then add the flour and almonds and knead well.
- Chicken egg: 1 piece
- Sugar: 6 tablespoons
- Vegetable oil: 0.3 glass
- Grated lemon zest: 1.5 teaspoon
- Star anise: 1 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Vanilla extract: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Wheat flour: 1 glass
- Chopped almonds: 0.5 glass
3
Place the dough on a floured surface and knead for another 10 minutes.
4
Divide the dough into 2 parts and shape into sausages 5 cm in diameter. Carefully transfer to a baking sheet, spaced apart, and sprinkle with vanilla sugar.
- Vanilla sugar: to taste
5
Bake for about 30 minutes until done and golden brown. Cool for 10 minutes, transfer to a board, and slice thinly on the diagonal with a sharp knife.
6
Place the slices on a baking sheet and return to the oven for 20 minutes. Let cool.
