Randy Mayor
Yield
2 1/2 dozen (serving size: 1 biscotto)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

Ratings & Reviews

RikkiP's Review

madjack96
January 27, 2011
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.

Cookforlife's Review

JanineAnn
June 27, 2010
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!

101angelica's Review

Cookforlife
June 17, 2010
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

Suzan9's Review

RikkiP
November 23, 2009
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.

JanineAnn's Review

Suzan9
August 03, 2009
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's Review

101angelica
December 25, 2008
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!