Though modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times. The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). Twice cooked. The Roman biscotti were more about convenience food for travelers and the unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out which made them durable for the long journeys of the Roman Legion.
2 cups all-purpose flour
1 cup sugar
1 teaspoon Ground Star Anise
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher Flake Sea Salt
3 eggs, room temperature
2 tablespoons grated fresh lemon zest
1 tablespoon fresh lemon juice
Preheat oven to 325 F.
Coat baking sheet with nonstick spray or parchment paper.
In a medium bowl, combine flour, sugar, anise, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well.
Working on a floured surface, shape dough into 2 logs, each about 14" long and 1-1/2" thick. Set the logs on baking sheet at least 4" apart. Bake at 325 degrees for 20-25 minutes, until firm to the touch. Transfer the logs to the rack to cool.
Reduce oven temp. to 300. Cut the logs diagonally into 1/2" thick slices, using a serrated knife. Stand the slices on their sides on the baking sheet, and return to the oven. Bake for 40 minutes.
Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store in an airtight container, up to one month.
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