Lemon Biscotti


Here's an easy and delicious recipe to try for your next tea party. Great with coffee or tea. So delicious! This recipe has been adapted from one on King Arthur Flour.

6 tablespoons salted butter
2/3 cup sugar
1 tablespoon lemon zest
1 teaspoon almond extract
3 tablespoons lemon juice
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1/2 cup powdered sugar
1 1/2 teaspoon lemon juice
1 tablespoon milk

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking liner. In medium-sized bowl, cream together butter and sugar until creamy. Beat in lemon zest, almond extract, lemon juice, and eggs. In small bowl, combine flour, baking powder, and salt. Stir in to egg mixture. Dough will be sticky. Scoop the dough onto the lined baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4" thick. Smooth out the top and sides using a wet spatula. Bake for 25 minutes.

Remove from oven. Spray with water, spritzing the sides and top. This will soften the crust just enough to make slicing easier. Reduce oven temperature to 325 degrees. Wait five minutes, then cut crosswise with a sharp knife, 1/2" slices. Place cookie slices on baking sheet standing up on edge. Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges. Remove from oven and transfer to a rack to cool. Once they have cooled, drizzle with glaze. To make glaze, in small bowl, combine powdered sugar, lemon juice, and milk. Whisk together until smooth. Makes 2 dozen.
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