Makes 16 - 20 Biscotti

These are an invention of my own - based on the subtly sweet flavour of anice seed breads and desserts that I have had in many regions of Italy.

300 Grams Soft Butter

225 Grams White Sugar

1 Large Egg

2 Large Egg Yolks

1 tsp Vanilla

Zest of 1 Orange

1.5 tsp Anise Seed

420 Grams All Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Salt

Crushed Pistachios for Garnish

For the Glaze Powdered sugar mixed with fresh lemon juice to create a thick glaze.

In the bowl of food processor blend the butter and sugar together. Add in the eggs, vanilla and zest and blend until smooth.

Add in the anise seeds, flour, baking powder and salt. Pulse a few times until the flour is just incorporated.

Scrap the dough out onto a surface and quickly pull together into a disc. Wrap well in plastic wrap and chill for 25-30 minutes.

Preheat oven to 325.

Roll out the dough to approximately 1/4 inch thickness. Use a diamond cookie cutter to cut out each biscotti. Place on a lined baking tray, leaving about 1/2 inch between each.

Chill for 10-15 minutes before baking in the oven for 7 minutes to start. Rotate the pan and bake for a further 5-7 minutes. They should be pale but set - a light golden tinge on the edges is good.

Allow to cool. Use an offset spatula to apply the lemon glaze to 1/2 of the biscotti. Top with pistachio crumbs and set aside for 30-40 minutes - enough time for the glaze to set firm.