Hazelnut And Anisette Biscotti

---BON APPETIT CHRISTMAS
--- 2 c All purpose flour

1 tb Grated lemon peel

1 tb Instant espresso powder or

Instant coffee powder 2 1/2 ts Baking powder

2 ts Aniseed; finely chopped

1 ts Salt

1/2 cc Chilled unsalted butter; cut

Into 1/2-inch pieces 1 1/2 c Hazelnuts; toasted; husked

(about 8-1/2 oz) 1 c Sugar

2 Eggs

1/4 c Anisette (anise-flavored

Liqueur) Prheat oven to 350 degrees. Butter and flour 2 cookie sheets. Mix first 6 ingredients in processor. Add butter and cut in until mixture resembles coarse meal. Add nut and sugar and chop nuts coarsely, using on/off turns. Transfer to large bowl. Mix eggs and anisette in small bowl. Add to dry ingredients and mix until dough forms. Divide dough into 3 pieces. Gently knead each piece to bind. Form each into 1-1/2-inch-wide log. Transfer to prepared sheets. Bake until golden brown

and firm to touch, about 35 minutes. Cool in pans on racks 15 minutes. Using serrated knife, cut logs into 3/4-inch thick slices. Arrange cut side up on cookie sheets. Bake until golden brown, about 15 minutes per side. Cool on rack. Store in airtight container. MM Format Norma Wrenn
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