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1
Preheat oven to 325 degrees F.Line a large baking sheet with parchment.
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2
Brush the parchment with butter.
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3
Sift flour, baking pwdr, grnd anise and salt into a medium bowl.
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4
Add in almonds and cherries.
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5
In another bowl, add in lemon zest, sugar, oil and Large eggs.
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6
Whisk till smooth.
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7
Add in the egg mix to the flour mix.
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8
Stir with wooden spoon and blend well.
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9
Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches).
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10
Dough will be sticky so use a little oil on hands to shape dough.
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11
Arrange the cylinders on the baking sheet, leaving at least 3-inches - they will spread out as they bake.
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12
Bake for 30 to 35 min or possibly till golden brown and hard.
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13
Remove from oven and let stand for 15 min before cutting to keep shape.
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14
With a large spatula carefully scrape cylinders off tray and transfer to a cutting board.
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15
Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into 1/2-inch slices.
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16
Put slices back onto the baking sheet, laying flat and not overlapping.
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17
Bake a second time (again at 325 degrees F.) for 20 more min or possibly till golden and crisp.
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18
These biscotti are nicely spiced with anise and look very festive with dry cherries.
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19
Great for dipping in your morning coffee!
