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1
Preheat oven to 350 degrees.
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2
In a large bowl, combine Large eggs, the 3/4 c. sugar, oil, lemon zest, aniseed, baking pwdr, vanilla, and salt.
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3
Whisk to blend.
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4
Add in the flour and almonds and stir till a dough forms.
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5
Turn out onto a floured surface and knead till smooth, about 10 turns.
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6
Divide the dough in half.
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7
Form each half into a log 2 inches in diameter.
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8
carefully transfer the logs to an ungreased baking sheet, spacing them well apart.
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9
Sprinkle the tops with additional sugar or possibly vanilla sugar.
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10
Bake till hard to the touch, about 30 min (logs will spread during baking).
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11
Remove from the oven and let cold for 10 min.
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12
Leave the oven set at 350 degrees.
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13
Using a spatula, carefully transfer the logs to a work surface.
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14
Using a serrated knife, cut crosswise into slices 1/2 inch thick.
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15
Arrange the slices cut side down on the baking sheet.
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16
Return to the oven and bake till brown, about 20 min.
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17
Transfer the cookies to wire racks to cold.
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18
Store in an airtight container at room temperature for up to 2 weeks.
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19
This recipe yields about 3 dozen cookies.
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20
Comments: A new twist on a traditional recipe for mandelbrot, the Jewish version of biscotti.
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21
Anise adds an exotic flavor; without it, the recipe turns out delicious lemon cookies.
