Sambuca Biscotti

• anise seeds1 1⁄2 teaspoons

  toasted

• flour↗2 1⁄4 cups

  unsifted

• baking powder↗2 teaspoons
• lemons↗2 teaspoons

  zest of, grated

• salt↗1⁄2 teaspoon
• unsalted butter↗1⁄2 cup

  cold,cutup

• pine nuts↗1 1⁄2 cups

  toasted

• sugar↗3⁄4 cup
• eggs↗2

  large

• sambuca liqueur↗1⁄4 cup

  (I use black, but you can use white or the red for a cinamon flavor!!)

Step-by-step instructions

1. 1

   Place seeds in food processor; add flour, baking powder, zest and salt.

2. 2

   Mix.

3. 3

   Add butter; pulse until crumbly.

4. 4

   Add 1 cup nuts and sugar.

5. 5

   Pulse until nuts are finely ground.

6. 6

   In bowl, mix eggs and liqueur.

7. 7

   Add to flour mixture; pulse to blend.

8. 8

   Place in bowl; stir in remaining nuts.

9. 9

   Cover; chill 4 hours.

10. 10

    Preheat oven to 325 degrees F.

11. 11

    On lightly floured surface, roll dough into 2 (16x1 1/4") logs; place 4 inches apart on ungreased baking sheet.

12. 12

    Bake 35 minutes or until firm; loosen with spatula.

13. 13

    Slide onto a cutting board.

14. 14

    Let cool 10 minutes.

15. 15

    Reduce the oven to 300 degrees F.

16. 16

    Cut log diagonally into 1/2" thick slices; lay cut side down on baking sheet.

17. 17

    Bake 15 minutes or until dry, turning slices over after 7 minutes.

18. 18

    Cool completely.