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Ingredients
- 2 x Large eggs
- 3/4 c. Granulated sugar
- 1/2 c. Vegetable oil
- 1 Tbsp. Grated lemon zest
- 2 tsp Anise seed crushed
- 1 1/4 tsp Baking pwdr
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 2 c. All-purpose flour
- 1 c. Whole almonds coarsely minced Plain granulated sugar
Directions
- Preheat oven to 350 degrees.
- In a large bowl, combine Large eggs, the 3/4 c. sugar, oil, lemon zest, aniseed, baking pwdr, vanilla, and salt. Whisk to blend. Add in the flour and almonds and stir till a dough forms. Turn out onto a floured surface and knead till smooth, about 10 turns. Divide the dough in half.
- Form each half into a log 2 inches in diameter. carefully transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle the tops with additional sugar or possibly vanilla sugar.
- Bake till hard to the touch, about 30 min (logs will spread during baking). Remove from the oven and let cold for 10 min. Leave the oven set at 350 degrees.
- Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut crosswise into slices 1/2 inch thick. Arrange the slices cut side down on the baking sheet. Return to the oven and bake till brown, about 20 min.
- Transfer the cookies to wire racks to cold. Store in an airtight container at room temperature for up to 2 weeks.
- This recipe yields about 3 dozen cookies.
- Comments: A new twist on a traditional recipe for mandelbrot, the Jewish version of biscotti. Anise adds an exotic flavor; without it, the recipe turns out delicious lemon cookies.
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