Lemon Biscotti

Name: Lemon Biscotti
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
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 ½ - 1 teaspoon lemon extract (to taste); 2-3 teaspoons water; Yellow food coloring

19 steps

Prep:15minCook:1h 15min

This Italian Lemon Biscotti recipe makes light, crunchy cookies great for snacking or for dipping in a cup of tea.

Updated at: Thu, 17 Aug 2023 05:10:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories149 kcal (7%)

Total Fat4.4 g (6%)

Carbs25.4 g (10%)

Sugars14.3 g (16%)

Protein2.3 g (5%)

Sodium81.9 mg (4%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

6 tablespoonsunsalted butter

room temperature

⅔ cupgranulated sugar

¼ teaspoonsalt

1 tablespoonlemon rind

grated

1 teaspoonvanilla extract

2 tablespoonsfresh lemon juice

spo

1 ½ teaspoonsbaking powder

2eggs

large

2 cupsall-purpose flour

1 cuppowdered sugar

1 teaspoonslemon juice powder

or 1/2 - 1 teaspoon lemon extract, to taste

2 teaspoonswater

yellow food coloring

Instructions

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2

In the bowl of an electric mixer, cream the butter, sugar, salt, lemon rind or lemon extract, vanilla extract, and baking powder.

Step 3

Beat in the lemon juice (if using) and eggs. The batter may look slightly curdled.

Step 4

Mix in the flour until combined. The dough mixture will be sticky.

Step 5

Scrape the biscotti dough onto the prepared baking sheet. Using damp hands and a scraper or spatula, shape the dough into a 13”x 3”log, about 3/4" thick. With wet hands, smooth the top and sides.

Step 6

For the first bake, bake for 25 minutes. Remove from the oven, and cool on the pan 10 - 25 minutes.

Step 7

Reduce the oven to 325°F.

Step 8

With a serrated knife, cut the log crosswise into 1/2 inch slices. If the dough crumbles while cutting, dampen the crust lightly to make slicing easier.

Step 9

Stand the biscotti on the prepared baking sheet. Return the baking sheet to the oven for the second bake for 30- 35 minutes, until very dry and beginning to turn golden brown around the edges.

Step 10

Remove the biscotti from the oven, and transfer them to a wire rack to cool.

Step 11

TO ICE:

Step 12

In a small bowl, mix the powdered sugar, lemon juice powder or extract, and water.

Step 13

Place half of the icing in a small ziplock bag.

Step 14

Color the other half of the icing yellow with a few drops of food coloring (or ½ teaspoon of natural food coloring powder).

Step 15

Place the yellow icing in a small ziplock bag.

Step 16

Line up the completely cooled biscotti on a wire rack with wax paper under the rack to catch drips.

Step 17

Use one color of icing at a time, to allow the first color of icing to begin to dry before using the second, so that the colors don’t blend together. Cut a small corner piece off the ziplock bag, and zig zag the icing over the biscotti. Repeat with the second icing color.

Step 18

Dry completely (at least 2 hours) before storing.

Step 19

Store in an airtight container at room temperature for 2-3 weeks.

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