Ingredients
2 large eggs, room temperature1 cup sugar1/4 cup canola oil1/2 teaspoon lemon extract1/4 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt4 teaspoons grated lemon zest2 teaspoons aniseed, crushedOPTIONAL GLAZE::2 cups confectioners’ sugar3 to 4 tablespoons lemon juice Grated lemon zest
Preparation
Preheat oven to 350°. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed.
Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness.
Bake until golden and tops begin to crack, 30-35 minutes. Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake 5 minutes. Turn and bake until firm and golden brown, 5-7 minutes. Remove to wire racks to cool. If using glaze, whisk confectioners’ sugar and lemon juice in a small bowl. Drizzle over biscotti; sprinkle with zest. Store in an airtight container.
