Lemon Biscotti
It has to be something special for these fun and irresistible, Lemon Biscotti's. They were so much fun to make and they are great for those days you need a little sunshine to start or end the day. They also last a long time.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 electric mixer
Ingredients
For the Batter
- 2 Large eggs room temperature
- 1 Cup Sugar
- 1/4 Cup Canola Oil
- 1/2 Teaspoon Lemon Extract
- 1/4 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 4 Teaspoons Lemon zest grated
- 2 Teaspoons Aniseed crushed
For the Glaze, optional
- 2 cups Confectionery Sugar
- 3 to 4 Tablespoons Lemon juice
- Grated Lemon zest
Instructions
- Preheat oven to 350°.
- In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well.
- Add flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed.
- Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness.
- Bake until golden and tops begin to crack, 30-35 minutes. Carefully remove to wire racks; cool for 5 minutes.
- Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheet. Bake 5 minutes. Turn biscotti's and bake them again until firm and golden brown, 5-7 minutes. Remove to wire racks to cool.
- If using glaze, whisk confectioners' sugar and lemon juice in a small bowl. Drizzle over biscotti; sprinkle with zest. Store in an airtight container.
Video
Notes
The canola oil can be substituted with vegetable oil.
You will need one whole lemon.