Anise Lemon Biscotti
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Anise Lemon Biscotti
  Lemon    Biscotti  
Last updated 6/12/2012 1:04:01 AM. Recipe ID 28291. Report a problem with this recipe.
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      Title: Anise lemon biscotti
 Categories: None
      Yield: 1 Servings
 
      2 c  Unbleached white flour
      1 ts Baking powder
    1/4 ts Talt
      1 c  Sugar
      2    Whole eggs
      1    Egg white
      2 tb Freshly grated lemon peel
      1 tb Ground anise seeds
 
  These recipes were taken from the "Moosewood Restaurant Low-Fat
  Favorites" Cookbook. I haven't made them, so I don't know about their
  quality, but, being from Moosewood, I'd count on them being fabulous!
  Mangia!!!
  
  The directions are the same, except that this is a wetter dough.
  
  Preheat the oven to 350 degrees. Prepare a baking sheet with cooking
  spray or a very light coating of oil. In a large mixing bow, sift
  together flour, cornmeal, baking powder, and salt. Lightly beat the
  eggs and add them to the flour mixture. Stir in the maple syrup,
  vanilla, and walnuts, mixing just until the dough is smooth. Using a
  rubber spatula and floured hands, scoop half of the dough out of the
  bowl and onto one side of the baking sheet. Shape the dough into a
  15" long log. Make a second log on the other side of the baking tray
  with the remaining dough. Space the logs at least 6" apart. Bake for
  25-30 minutes, until the top of each biscotti log is firm. Remove
  them with a long spatula to a wire rack and cool for 10-15 minutes.
  Cut each log on a severe diagonal into about 20 1/2" thick slices and
  place them, cut side down, on the baking sheet. Reduce the oven
  temperature to 350 degrees and bake for 15 minutes. Hot from the
  oven, the biscotti might be slightly soft in the center, but they
  will harden as they cool. Allow them to cool completely. Stored in a
  tin or other tightly closed container, they will keep for at least a
  couple of weeks.
  
  Per .62 oz. serving: 51 calories, 1.2 g protein, .5 g fat, 10.7 g
  carbohydrates, .1 g saturated fatty acids, .1 g polyunsaturated fatty
  acids, .2 g monounsaturated fatty acids, 15 mg cholesterol, 32 mg
  sodium,
       .2 g  total dietary fiber
  




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Recipe ID 28291 (Apr 03, 2005)

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