Instructions:

1. Preheat oven to 325 degrees.
2. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt.
3. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well.
4. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick.
5. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool.
6. Reduce oven temperature to 300 degrees F. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
7. Stand the slices on their sides on the baking sheet and return to the oven.
8. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an air-tight container, up to one month.
   

Makes about 4 dozen biscotti.

Instructions:

1. Preheat oven to 350 degrees. Grease two cookie sheets or cover with parchment paper.
2. Sift flour, baking powder, baking soda, and salt in a small bowl.
3. Cream margarine, add sugar, beat in eggs one at a time until light.
4. Add flour mixture and blend well. Blend in lemon peel and vanilla and almond extracts. Mix in pine nuts and anise seed. Mix until just blended.
5. Cover dough and chill about 2 hours.
6. Divide dough into 4 pieces.
7. Flour hands and roll each piece into 1 1/2 inch round log. the dough will be sticky.
8. Put 2 logs on each baking sheet - spaced about 4 inches apart.
9. Bake until tops are lightly browned or about 18 minutes. <
10. Cool slightly on baking sheets.
11. Transfer logs to a cutting board. Cut crosswise into 1/2 inch thick slices. Put cut side down on baking sheet. Bake about another 10 minutes. Cool on wire rack.
    

Instructions:

1. Preheat oven to 350. Toast almonds in shallow pan for 12 minutes. Cool.
2. Reduce heat to 300 degrees. Adjust racks to divide oven in thirds. Line two cookie sheets with foil, shiny side up.
3. Sift flour,cocoa,baking soda, salt and espresso powder together.
4. With heavy knife shred chocolate finely. Place chocolate in food processor with metal blade. Add 1/2 cup of sifted ingredients and process for 20-30 secondss until chocolate is fine.
5. In large bowl of elec. mixer beat eggs and extracts just to mix.
6. On low speed add chocolate mixture, remaining sifted ingredients, and sugar.
7. Beat to mix. Will be very stiff. Stir in almonds.
8. Turn dough onto floured surface. Form mound. Cut in half. Flour each half and form into sausage shape 12" long. Place sausage shape on baking sheet diagonally.
9. Bake two sheets at a time for 50 mins., reversing sheets top to bottom and front to back once to ensure even baking.
10. Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to cutting board.
11. With serrated knife, cut strips on sharp angle into cookies 1/2" wide.
12. Carefully place cookies, cut side up, on cookie sheets and bake again at 300 degress for 40 minutes, turning them upside down after 15 or 20 minutes, until cookies are completely dry and crisp.
13. Turn off heat, open oven door and let them cool in oven.
14. Store in airtight cannisters.
    

Instructions:

1. Combine flour and baking powder. In large mixer bowl beat butter an sugar until blended.
2. Beat in eggs, lemon peel, almond extract and saffron.
3. Beat in flour mixture until well blended. Stir in almonds.
4. Divide dough in half. Shape each portion into a 12x2x1-inch loaf.
5. Place 6 inches apart on a lightly greased cookie sheet.
6. Beat the egg white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to 25 minutes or until light brown.
7. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2- inch thick slices. Lay slices, cut side down, on cookie sheet.
8. Bake in a 325F oven 10 minutes longer or until dry and crisp. Cool on wire rack.
9. These cookies are good made several days ahead and stored in a paper bag to soften slightly. To store longer, place in a covered container.
   

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