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.
2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
2/3 cup powdered sugar
How to Make It
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.
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.
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.
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
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!
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