Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Lemon Biscotti
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- #61773
Crisp lemon biscotti with a light lemon glaze.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
6 reviews
ingredients
2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
non-stick cooking spray
Glaze
1 tablespoon fresh lemon juice
2/3 cup powdered sugar
directions
Preheat the oven to 350 degrees F. Grease a baking sheet.
Combine the flour, sugar, and baking powder in a large bowl. Mix well.
Combine the lemon rind, lemon juice, lemon extract, oil, and eggs. Beat well and then add to the flour. Stir well to blend until the dough is like crumbs.
Turn the dough out onto a floured board or counter. Knead until it comes together (6-8 times).
Divide the dough in half. Shape each piece into an 8-inch long roll. Place the rolls on the prepared baking sheet. Flatten the roll gently with a rolling pin to a 1-inch thickness.
Place the baking sheet in the oven and bake for 30 minutes at 350 degrees F.
Remove the baking sheet from the oven and place the rolls on a wire rack to cool for 15 minutes.
Cut the rolls into 1/2 inch slices and place on the baking sheet, cut sides down.
Reduce the oven temperature to 325 degrees F. Place the baking sheet back in the oven and bake for 10 minutes. Turn the biscotti over and bake for another 10 minutes. The cookies will still be a little soft.
Remove from the baking sheet and let cool completely on a wire rack.
While the biscotti are cooling, combine the lemon juice and powdered sugar for the glaze.
Drizzle the glaze over the biscotti.
Store the biscotti in an airtight container.
nutrition data
90 calories, 1 grams fat, 18 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
February 9, 2020
Scrumpdilyicious!!
November 17, 2019
Love these! Making them for the second time and this recipe is definitely a keeper.
July 27, 2013
These cookies are perfect!
May 4, 2013
We loved these! I thought the lemon flavor was just right, but it is a good solid lemon flavor so if you like a lighter flavor you can reduce it like the other reviewer suggested. I actually find that most lemon cookies don't usually taste as lemony as you'd expect them too. This one did!
December 27, 2012
I tried these cookies for the first time today. They were great. everyone in my family loved them. The only thing I might try is next time using half tsp. lemon flavoring, and half tsp. vanilla. I love lemon flavor, but it was a little strong for some people. Other than that, this will definately become one of my "go to" recipes.
December 21, 2007
This is a great recipe for biscotti, everyone who's tried it when I've made them, loves them. However I would like to make the following recommendations: 1) the amount of lemon frosting is WAY too little. I recommend making two to three times the amount this recipe calls for. 2) any time I make biscotti, I add a stick of butter to the dough mixture if the recipe doesn't already call for it, and I don't bake them twice after the first 30 minutes. Just slice the loaves diagonally as soon as they come out of the oven and allow to cool. If you bake them twice after slicing, they are HARD and most people don't like them that way. In Italy people always dunk their biscotti in a glass of vin santo so it's OK to have them be hard but in America people often eat them without dunking so it's better to have soft biscotti. Buon appetito!