Description
Delightful lemon biscotti with a crunchy exterior and a slightly chewy interior, perfect for warm afternoons.
Ingredients
- 6 tablespoons unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon grated lemon rind (from 1 medium lemon)
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons fresh lemon juice (or 2 teaspoons lemon extract)
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1-2 teaspoons lemon juice powder or 1/2 – 1 teaspoon lemon extract (to taste)
- 2-3 teaspoons water
- Yellow food coloring
Instructions
- Preheat your oven to 350°F and line your baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and salt in a stand mixer until light and fluffy.
- Mix in the grated lemon rind, vanilla extract, and baking powder.
- Beat in the eggs and lemon juice until well combined.
- Gradually mix in the flour until the dough is well combined; it will be sticky.
- Transfer the dough onto the prepared baking sheet and shape it into a log about 13 inches by 3 inches, 3/4 inch thick.
- Bake for 25 minutes, then let cool on the pan for 10 to 25 minutes.
- Reduce the oven temperature to 325°F. Cut the log into 1/2-inch slices using a serrated knife.
- Stand the biscotti upright on the baking sheet and bake for another 30 to 35 minutes until dry and golden brown.
- Allow biscotti to cool completely on a wire rack.
Notes
For best results, use fresh lemon juice and zest. Store in an airtight container at room temperature for 2 to 3 weeks.
