Hazelnut And Anisette Biscotti

Ingredients

250 gr all purpose flour
6 gr lemon peel
16 gr instant espresso powder
12 gr baking powder
6 gr aniseed
3 gr salt
1 gr butter
210 gr hazelnuts
200 gr sugar
2 eggs
60 gr anisette
2 cookie shee mix first
6 ingredients in processor
1/2 wide lo transfer to prepared shee bake until golden brown

Instructions

and firm to touch, about 35 minutes. Cool in pans on racks 15 minutes. Using serrated knife, cut logs into 2 cm thick slices. Arrange cut side up on cookie sheets. Bake until golden brown, about 15 minutes per side. Cool on rack. Store in airtight container. MM Format Norma Wrenn ----