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Yield:
48 Servings
Ingredients:
Instructions:
Instructions: 1. Sift first 8 ingredients together in a small bowl.
2. Whisk sugar and eggs to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, then fold in until dough is just combined. 3. Follow steps 3 and 4 in Lemon-Anise Biscotti recipe. Variation: Macerate 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour. Drain and fold into the dough in step 2, adding a teaspoon or so of the macerating liquid to the dough. *May substitute 3 whole eggs for the 2 eggs and 2 yolks Email this Recipe:
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