2 C. all-purpose flour

3/4 C. sugar

1 t. baking powder

1/2 t. salt

4 oz. butter (½ stick)

2 large eggs

1/4 t. anise extract

1 t. grated lemon zest

2 egg whites

1 C. sesame seeds

Preheat the oven to 350°F.

Butter a large cookie sheet or flat baking pan.

Sift the flour, sugar, baking powder and salt into a large mixing bowl. Cut in the butter and stir the mixture into a crumbly consistency.

In a small bowl, beat the eggs together with the anise extract and lemon zest, then combine with the flour mixture. Gently stir the mixture for a few moments until it becomes doughy and is easy to handle. Next, roll the dough into thumb-sized logs about 2 inches long by 1 inch in diameter or longer, if desired.

Lightly beat the egg whites with a tablespoon of water. Brush the pieces with the egg whites, then dredge and gently embed the sesame seeds onto and thoroughly covering the pieces.

Place the biscotti on the buttered pan and bake in the preheated oven for about 30 minutes, or until the seeds are lightly toasted.