Glazed Lemon Biscotti
A sweet & crispy Italian cookie that is perfect for dunking in tea or coffee.www.comfortandpeasant.com
Ingredients
Biscotti
- 4 tbsp (57g) butter (at room temperature)
- 3/4 cup (156g) sugar
- 3 eggs (at room temperature)
- 1/4 cup (60ml) freshly squeezed lemon juice
- zest of 2 lemons
- 2 1/4 cups (288g) all purpose flour
- 1/8 tsp (1g) salt
- 1 tsp (5g) baking powder
Glaze
- 1 cup (125g) icing sugar
- juice of 1 - 1 1/2 lemons
Instructions
Biscotti
- Preheat the oven to 350F and line a cookie sheet with parchment paper.
- Cream the butter and sugar in a medium-sized bowl until light and fluffy. Add the lemon juice and zest and stir until it's evenly incorporated.
- Add the eggs 1 at a time beating well after each one.
- In a separate bowl combine the flour, salt and baking powder.
- Add the flour mixture to the wet ingredients and gently fold until just combined.
- Dust the parchment paper-lined cookie sheet lightly with flour and add the dough mixture to the tray. Gently form the dough into a log about 6 inches wide. The dough will be a little sticky so add a little more flour if needed to help shape.
- Once your log is almost the length of the tray gently press down until the dough is about 1/2 inch thick.
- Bake for 30 minutes or until light golden brown.
- After baking allow to cool on the tray for about 5 minutes.
- Turn oven down to 300F.
- Using a serrated knife, cut the log into 1 inch wide slices diagonally. Place the slices on their side and bake for another 20 minutes before turning and baking on the other side for another 15 minutes (20 if you prefer a very crip biscotti).
- Allow the cookies to cool before glazing.
Glaze
- In a small bowl add the lemon juice to the icing sugar in 1/2 cup increments until you have the desired consistency. Only add as much as you need. The glaze should be fairly thick but still pourable. It should coat the back of a spoon while allowing some drip.
- For best results place biscotti on a wire rack placed on top of the parchment paper-lined baking tray so that the glaze does not pool on the bottom of the biscotti. Using a piping bag or just a spoon drizzle the glaze over the biscotti and let cool completely before serving.
Notes:
- Biscotti will store well in an airtight container for up to a week.