| Servings |
14 cookies
|
Ingredients
Lemon Biscotti
- 4 tbsp butter room temperature
- 3/4 cup sugar
- 3 eggs
- Zest of two lemons
- 2 cups flour plus more for shaping the dough
- 1/4 tsp salt
- 1 tsp baking powder
Lemon Glaze
Ingredients
Lemon Biscotti
Lemon Glaze
|
|
Instructions
Lemon Biscotti
- Preheat the oven to 350°F. Line one large baking sheet with parchment paper.
- In a small bowl, combine the flour, baking powder and sugar. This is the flour mixture.
- In a stand mixer bowl, combine the butter and sugar. Mix for 2 minutes until light and fluffy.
- Add the lemon zest and vanilla extract and mix together.
- Add the eggs, one at a time, and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the flour mixture. Gently mix the dry ingredients on low speed until incorporated. Scrape down the sides and bottom of the bowl and do a final mix.
- Sprinkle a dusting of flour onto the clean surface of your countertop. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough is sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
- Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick. The log is not a cylinder shapes but more like a rectangle.
- Bake for about 30 minutes until puffed up, light golden brown and firm.
- Take it out from the oven and let it cool for 10 minutes on the tray.
- TURN DOWN TEMPERATURE TO 300 DEGREES F.
- Once the cookie is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
- Place the cookies on their flat sides and bake it for 10 minutes.
- Take it out, turn each cookie over to bake the other side. Place it in the oven and bake it again for another 10-15 minutes
- After the last bake, remove the cookies from the oven and allow to cool on the tray.
Lemon Glaze
- In a small, combine together the powdered sugar and the lemon juice.
- Drizzle the glaze onto the biscotti with a spoon.
Recipe Notes
Adapted from : Owlbaking
Share this Recipe
No Comments