Jaw-breaker biscotti

This recipe comes to you from The Best Recipe by the editors of Cook's Illustrated, the Sicilian specialty of lemon-anise biscotti. I didn't really need this recipe because I have a tried-and-true version of a similar biscuit with the addition of almonds, but I was intrigued when I saw that it didn't call for oil or butter, as most biscotti recipes do. So I tried it.

The point of biscotti is really for dunking. Whether it's your afternoon tea or coffee, or a glass of Marsala or Vin Santo as the Italians do, the cookie and the beverage go together. If you're like me, though, you'll sneak one or two outside of beverage times for a quick snack.

So here's your warning: you cannot do that with these. The beverage is absolutely required; you may break your teeth without it.

And yet, I cannot say that I mind it. These are delicious, and you will find ways to drink more tea for them.

Lemon-Anise Biscotti

from The New Best Recipe

2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 c. sugar

2 large eggs

1/4 tsp. vanilla extract

1 T. lemon zest (about one lemon)

1 T. anise seed

1. Heat the oven to 350 with the rack in the middle position. Prepare a large baking sheet with parchment.

2. Whisk the flour, baking powder and salt together in a medium bowl. In a larger bowl, whisk the sugar and eggs together well, then add the vanilla, lemon zest and anise seed. Add the dry ingredients to the bowl, and with a rubber spatula, fold the ingredients together until it forms a dough. (You may need to incorporate the last bits of flour with your hands.)

3. Divide the dough in half, and place one half on the prepared baking sheet. Using floured hands, stretch and lightly roll the dough into a rough 13x2" log. Repeat with the second half, keeping the logs about 3 inches apart on the sheet.

4. Bake for about 35 minutes, or until golden and crackly on top.

5. Cool the logs for about 10 minutes and lower the oven heat to 325 degrees. With a serrated knife, cut each log diagonally into 1/2-inch slices. Lay slices cut side down back on the baking sheet. I really packed them in there but you may want a second sheet.

6. Bake until crisp and golden, about 15 minutes. Transfer biscotti to a rack and cool completely. These will keep a long time in an airtight container.