Hazelnut And Anisette Biscotti
Ingredients
2 c all purpose flour
1 tb lemon peel
1 tb instant espresso powder
2 1/2 ts baking powder
2 ts aniseed
1 ts salt
1/2 cc butter
1 1/2 c hazelnuts
1 c sugar
2 eggs
1/4 c 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 3/4-inch 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 ----