LEMON BISCOTTI
So lemony!! Great to have with your morning coffee!
Servings
14cookies
Servings
14cookies
Ingredients
Lemon Biscotti
Lemon Glaze
Instructions
Lemon Biscotti
  1. Preheat the oven to 350°F. Line one large baking sheet with parchment paper.
  2. In a small bowl, combine the flour, baking powder and sugar. This is the flour mixture.
  3. In a stand mixer bowl, combine the butter and sugar. Mix for 2 minutes until light and fluffy.
  4. Add the lemon zest and vanilla extract and mix together.
  5. Add the eggs, one at a time, and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
  6. 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.
  7. 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.
  8. 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.
  9. Bake for about 30 minutes until puffed up, light golden brown and firm.
  10. Take it out from the oven and let it cool for 10 minutes on the tray.
  11. TURN DOWN TEMPERATURE TO 300 DEGREES F.
  12. Once the cookie is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
  13. Place the cookies on their flat sides and bake it for 10 minutes.
  14. 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
  15. After the last bake, remove the cookies from the oven and allow to cool on the tray.
Lemon Glaze
  1. In a small, combine together the powdered sugar and the lemon juice.
  2. Drizzle the glaze onto the biscotti with a spoon.
Recipe Notes

Adapted from : Owlbaking