Saturday, October 17, 2009

Lemon Biscotti

About 2 years ago, the church we were attending had a "Ladies Tea" social event. There were all kinds of yummy treats to go with the tea, too. It was a really nice night to socialize and it was NOT for the kids, so I got to go alone which was also super nice! One of the yummy treats that we had that night was Lemon Biscotti. It was AWESOME. The hostess, Dagney, was kind enough to share the recipe with me...and it's been in an e-mail folder ever since. It happened to come up in a convo the other day again and I thought it'd be nice to try and make it. It sounded easy enough. So I did and it was wonderful, just like I remembered. YAY! I love when that happens!

Friday, Tim had a bake sale at school he wanted to take something for so he had me whip up another batch. They didn't really sell. Apparently no one knew what they were. So one lady tried them and then bought a bunch. Then she told another lady about them and she bought the rest! I guess they had to know what they were, then everyone loved them!

Here's the recipe. Enjoy!

Lemon Biscotti

2 3/4 cup ap flour

1 cup sugar
2 tsp baking powder
1 tbsp lemon rind
2 tbsp fresh lemon juice, divided
1 tbsp lemon extract
1 tbsp vegetable oil
3 large eggs

2/3 cup powdered sugar

Preheat oven to 350.

In a large bowl, combine flour, sugar, and baking powder. In another bowl, combine lemon rind, 1 tbsp lemon juice, lemon extract, oil and eggs. Whisk until well combined and add to flour mixture, stirring until well combined. (I start with the whisk and then finish it with my hands) It will be dry and crumbly. Turn dough out on a LIGHTLY floured surface and knead lightly 7-8 times.

Divide dough in half. Shape each portion into a log about 8 inches long. Flatten each log to a 1 inch thickness. Transfer to parchment lined (or sprayed) baking sheet and bake for 30 minutes. Remove from oven and transfer dough to cooling rack. Reduce oven temp to 325. Cool for 10 minutes. Slice diagonally into 1/2 inch wide pieces. You should be able to get 10-15 pieces from each log of dough. Place pieces, cut side down, back on the baking sheets and bake for 10 minutes. Turn cookies over and bake for another 10 minutes. Remove from oven and transfer to cooling racks to cool completely before proceeding.

To make the drizzle, stir together the powdered sugar and 1 tbsp remaining lemon juice. Add more juice a little at a time to get the drizzle to the consistency that you want. Drizzle over cooled biscotti and let it dry completely before putting away.

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