Italian Biscotti are one of my preferred treats to make! I truly make them all the time utilizing a wide range of flavors, however lemon may be my top pick. This formula requires only one bowl and one plate which implies they rush to arrange.
I love the hand crafted look of these treats. You can make them enormous, make them little, they're constantly excellent! Above all, it's totally satisfactory to nibble on these treats from morning until night. Biscotti with your morning espresso, biscotti noontime, biscotti with your night tea… my home is supplied with biscotti constantly.
Since we're presently well into the spring season, I figured lemon would combine pleasantly with this rich treat. I included a huge amount of new get-up-and-go to the mixture and in one form, I utilized the lemon juice to make a fast coating for the top. With an end goal to keep the lemon substances totally unadulterated, I chose to not utilize a concentrate. The outcome was a delicate, sweet lemon enhance in the treat and a fly of tart coating on top.
- For the Biscotti
- 4 tbsp butter (softened at room temp; salted or unsalted can be used)
- ¾ c granulated sugar
- 3 eggs
- zest of two lemons
- 2 c all purpose flour (plus more for shaping the dough)
- ⅛ tsp salt (if you're sensitive to salt, you may want to omit this if using salted butter)
- 1 tsp baking powder
- For the Glaze (optional)
- 1 c powdered sugar
- juice of one lemon
Instructions
- For the Biscotti
- Preheat the oven to 350°F. Prep one cookie tray with parchment.
- In a medium bowl, combine the butter and sugar. Mix until light and fluffy. Add the lemon zest and mix until fully incorporated.
- Add the eggs and mix for about 1 minute.
- Add the flour, salt and baking powder. Gently fold in the dry ingredients.
- Once the mixture comes together, sprinkle a couple of tablespoons of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour as needed to form the shape.
- 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.
- Bake for about 30 minutes until light golden brown and firm.
- Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
- Allow to cool for 5 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about ½ inch cookies, on a diagonal.
- Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
- After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
- After the last bake, remove the cookies from the oven and allow to cool on the tray.
- For the Glaze (optional)
- In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti.
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