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Title: Aniseed biscotti
Categories: Baking, Biscotti
Yield: 40 Servings

125 grams Butter, chopped
165 grams Caster sugar, 3/4 cup
3 Eggs, Size M
2 tablesp. Brandy
1 tablesp. Lemon rind, grated
225 grams Plain flour, 1 1/2 cups
110 grams Self-raising flour, 3/4 cup *
120 grams Blanched almonds, 3/4 cup, toasted, chopped
-- coarsely
1 tablesp. Aniseed, ground

============================ SOURCE ============================

The Austalian Women's Weekly Everday Cakes &
Cookies
ISBN 186396536-X
-- Edited *RK* 01/07/2007 by
-- Ulrike Westphal

1. Beat butter and sugar in large bowl with electric mixer until
just combined. Add eggs one at a time, beating well after each
addition. Add brandy and rind; mix well. Stir in flours, nuts and
aniseed; cover, refrigerate 1 hour.

2. Preheat oven to moderate (180°C/160°C fan-forced). Lightly grease
an oven tray.

3. Halve dough; shape each half into a 30 cm log. Place on prepared
tray.

4. Bake for 20 minutes or until lightly browned and firm; stand logs
on oven tray for 10 minutes.

5. Using a serrated or electric knife, cut logs diagonally into 1 cm
slices. Place slices on ungreased oven trays.

6. Bake for about 25 minutes or until dry and crisp, turning halfway
through cooking. Transfer to wire racks to cool.

:preparation time: 20 minutes (plus refrigeration time)
:cooking time 45 minutes tip

Store biscotti in an airtight container for up to two weeks.

* 107 g wheat-flour Type 405 plus 3 g baking powder

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