Paula is a dear friend of Outback Spirit and more importantly a fabulous biscotti maker - and we haven't even told you yet about her Tiramisu! To die for! These biscotti are wonderful as an afternoon treat - make your self a great coffee and enjoy Paula's Anisata Biscotti
Makes about 30 largish biscuits
3 ½ cups self raising flour , sifted
1 cup castor sugar
Rind of a medium sized lemon
1 cup canola oil
2 tablespoons Anisata
Approx 200 gm sifted icing sugar
Using a whisk attachment, whisk eggs, sugar and oil together until; thick and creamy
Add the lemon rind, the flour and the Anisata
Leave the batter to rest for 30 minutes as this will allow it to thicken.
Place the icing sugar in a medium/large bowl , then using a soup spoon, place a spoonful of the mix into the icing sugar. It will be pretty sticky J
Using the icing sugar to stop the mix from sticking to your fingers roll the mix into a small sausage shape roll shapes – about 50mm (2 inches) by 25mm (1 inch). Shake off excess icing sugar and place on prepared baker’s paper on a flat oven tray.
Bake in preheated oven at 180C.
Take out as they just turn golden – don’t overcook . Sprinkle with icing sugar before serving with a great coffee
copyrright Juleigh Robins