Lemon Biscotti With Lemon Drizzle Food

LEMON BISCOTTI

Steps:

• Preheat the oven to 350°F. Prep one cookie tray with parchment.
• In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer. Add the lemon zest and mix until fully incorporated.
• Add the eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
• Add the flour, salt and baking powder. Gently mix the dry ingredients on low speed until incorporated. Stop mixing once all of the flour is absorbed. Scrape down the sides and bottom of the bowl.
• Once the mixture comes together, sprinkle a dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
• Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick.
• Bake for about 30 minutes until puffed up, light golden brown and firm.
• Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
• Allow to cool for 10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
• Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
• After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
• After the last bake, remove the cookies from the oven and allow to cool on the tray.
• In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti. Allow the glaze to dry.

LEMON BISCOTTI WITH LEMON DRIZZLE

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.

LEMON BISCOTTI

Steps:

• Preheat the oven to 350F. Line two baking sheets with parchment paper.
• Combine the flour, baking powder, and salt in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the eggs and sugar for 3-4 minutes, until thick and pale. Gradually beat in the oil and the lemon zest.
• Add the flour mixture, alternately with the milk, beginning and ending with the flour.
• Scrape out the dough with a rubber spatula onto a clean counter. Spray hands with cooking spray (or rub on some olive oil)and divide the dough into 2 equal pieces. Shape each portion into a flattened logs that are about 3.5 inches wide.
• Place the first logs one of the prepared baking sheets (if you're using 1 baking sheet, space the logs out about 2-inches apart, they will expand a little while baking). Score the biscotti logs with a very sharp knife about 1/2-inch apart (this will help to slice them when they're totally cooled down to prep for the second part of baking).
• Bake until they are golden and firm, about 25 minutes, turning the tray halfway halfway through baking time. Cool on the sheet on a wire rack for 10 minutes.
• Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 325F degrees.
• Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first biscotti log approximately 1/2 inch apart by pressing a very sharp knife straight down into the dough (if you scored the dough, you'll be slicing where you marked with the knife before baking).
• Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti.
• Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet. It should yield approximately 35-37 biscotti.
• Bake 7 minutes, flip biscotti, and bake 7 minutes more (it may only take 5 minutes on each side, every oven is different). Let cool completely (they will also dry out a bit more) on wire rack. Enjoy!
• For the Glaze
• In a small bowl, stir together the lemon juice with the powdered sugar. It should become a thick and pourable glaze (if it's too thick, add bit more lemon juice one teaspoon at a time. If it's too confectioner's sugar a tablespoon at a time).
• Drizzle on the glaze and let it completely cool down. You could place the glaze in a zipped lock bag. Close the bag and cut a tiny triangle off a bottom corner of the bag. Gently squeeze the bag to add the glaze to the biscotti.

LEMON PISTACHIO BISCOTTI

Steps:

• FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
• In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
• Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
• Beat in eggs & vanilla until combined.
• Beat in lemon zest & as much of the flour as you can with the mixer.
• Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
• On lightly floured surface, divide dough into 3 equal portions.
• Shape each portion into an 8-inch-long loaf.
• Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
• Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
• Cool on cookie sheet for 30 minutes,
• When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
• Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
• Turn slices over & bake 8-10 minutes more or until dry & crisp.
• Transfer to wire rack & cool.
• FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
• Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
• Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

LEMON-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.
• Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.
• With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)

LEMON ANISE BISCOTTI

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the 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 at 350° for 30-35 minutes or until golden and tops begin to crack. 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 sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.