LEMON BISCOTTI WITH LEMON DRIZZLE
Here"s a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.
Provided by Ceezie
Categories Dessert
Time 1h10m
Yield 30 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly).
- Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes.
- Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes.
- Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
- Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.
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ziaullah khan
[email protected]I'm not a baker, but these biscotti were easy to make. I'm definitely going to try more of your recipes.
MD jihad Mollah
[email protected]These biscotti are addictive! I can't stop eating them.
abdibaasid farsamo
[email protected]I love that these biscotti are not too sweet. They're perfect for a snack or dessert.
Ishmael Masemola
[email protected]These biscotti are a great way to use up leftover egg whites. They're also a great addition to a breakfast or brunch menu.
Farrah Muehlman
[email protected]I wasn't sure how these biscotti would turn out, but I'm so glad I tried them. They're crispy and flavorful, and the lemon zest really shines through.
Leilani Tompkins
[email protected]These biscotti are a bit time-consuming to make, but they're worth the effort. They're so delicious and perfect for a special occasion.
Landyn Smith
[email protected]I love the combination of lemon and butter in these biscotti. They're the perfect balance of sweet and tart.
Issam Farhoud
[email protected]These biscotti are a great addition to any cookie platter. They're easy to make and always a crowd-pleaser.
Njue Wanja
[email protected]I'm not a huge fan of lemon desserts, but these biscotti were surprisingly good. The lemon flavor is not overpowering, and the biscotti are perfectly crispy.
Hassan Suleiman
[email protected]I followed the recipe exactly and the biscotti came out perfect. They're crispy on the outside and chewy on the inside. The lemon flavor is subtle but present.
Srabon Editor
[email protected]The biscotti were easy to make and tasted delicious. I used a lemon zest and juice from my Meyer lemon tree, and the flavor was perfect.
Bdabir Bapire
[email protected]I've made these biscotti several times now and they're always a hit. Everyone loves them!
Shereenkhan Mogi
[email protected]These biscotti turned out amazing! They're perfectly crisp and flavorful, with just the right amount of lemon. I love the drizzle on top - it adds a nice touch of sweetness and tartness.