Title: Anise biscotti
 Categories: Digest, August, Desert, Fatfree
      Yield: 1 Servings
 
      2 c  + 2 Tbps flour
    3/4 c  Sugar
      1 tb Anise seeds, crushed
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      3    Egg equivalents (comercial
           Replacer, 6 whites, etc)
      2 tb Grated fresh lemon zest (or
      1 tb Dry)
      1 tb 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, < 1 g fat each, but it depends
  on what you use for the "egg"