Lemon Anise Almond Biscotti

Description
Purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1966.

Ingredients

 * 2 eggs
 * 3/4-cup granulated sugar
 * 1/2-cup vegetable oil
 * 1-tablespoon grated lemon zest
 * 2-teaspoons anise seed crushed
 * 1-1/4-teaspoons baking powder
 * 1-teaspoon vanilla extract
 * 1/4-teaspoon salt
 * 2-cups all-purpose flour
 * 1-cup whole almonds coarsely chopped

Directions

 * 1) Preheat oven to 350.
 * 2) In a large bowl, combine eggs, sugar, oil, lemon zest, anise seed, baking powder, vanilla, and salt. Whisk to blend. Add the flour and almonds and stir until dough forms.
 * 3) Turn out onto a floured surface and knead until smooth.
 * 4) Divide dough in half.
 * 5) Form each half into a log 2-inches in diameter.
 * 6) Carefully transfer the logs to an ungreased baking sheet, spacing them well apart.
 * 7) Sprinkle the tops with additional sugar.
 * 8) Bake for 30 minutes.
 * 9) Remove from oven and let cool 10 minutes.
 * 10) Leave the oven set at 350.
 * 11) Using spatula, carefully transfer the logs to a work surface.
 * 12) Using a serrated knife, cut crosswise into slices1/2 -inch thick.
 * 13) Arrange the slices cut side down on the baking sheet.
 * 14) Return to oven and bake until brown.
 * 15) Transfer cookies to wire racks cooling.
 * 16) Store in an airtight container at room temperature for up to 2 weeks.

Contributed by
Cat's Recipes Y-Group