Former non-biscotti likers have been converted after eating these. They are wonderfully refreshing and I was even able to reduce the sugar in the dough by 25% as the decadent icing provided more than enough sweetness.
Lemon Biscotti with Sour Lemon Drizzle
RikkiP Posted: 01/27/11
JanineAnn Posted: 08/03/09
Not sure what I did wrong, but the dough was way too soupy to knead. Even after adding extra flour, it was still like sticky ectoplasm. I made drop cookies from the dough, which turned out ok.
madjack96 Posted: 12/25/08
I made these like any other cookie, blended the oil, eggs and extract, rind with the sugar, then slowly added the flour, etc. I also used my mixer, not my food processor, which eliminated the need for kneading and they were not dry. I spread the mix into two logs onto two parchment lined cookie sheets. They came out excellent and are definitely a repeat in my biscotti collection!
Suzan9 Posted: 11/23/09
I've made several kinds of biscotti regularly over the years, but this is now my absolute favorite! One batch barely lasts 3 days in our home.
101angelica Posted: 06/17/10
Made these and they are very easy! When your stuck on ingredients, this is great! As I was in a rush and didn't fully read the ingredients before I started, I was stuck when it came to the lemon extract. I used half tbs of vanilla and half tbs of almond extract instead and they still came out great! I didn't make the icing as I had no time. They were gone before I had a chance to make it! I'll make them again for sure! Nice and quick and great with coffee
Cookforlife Posted: 06/27/10
I made these for company, and it was a hit! Very good dunked in coffee. My mother asked for the recipe, and that is saying a lot. Next time, I will try some almond extract in addition to the lemon extract. I used lemon juice and added about a tablespoon of Lemoncello to flavor the icing, adding enough powdered sugar to desired consistency. I spread the icing on the bottom of the biscotti instead of drizzling it on. Very good!