Summer Celebration Lemonade Biscotti Food

SUMMER CELEBRATION LEMONADE BISCOTTI

Steps:

• Heat oven to 350°F. Line large cookie sheet with foil. In large bowl, stir butter, lemonade concentrate, lemon peel, lemon extract and eggs until well mixed. Add remaining ingredients; stir until soft dough forms.
• Divide dough in half. On cookie sheet, shape each 1/2 of dough into a 12x2-inch log.
• Bake 25 to 30 minutes or until edges are golden brown. Cool 15 minutes.
• Carefully lift foil to move cookie logs to cutting board. With serrated knife, carefully cut each log crosswise on a slight diagonal into 3/4-inch slices. Place slices cut side down on cookie sheet.
• Bake 15 to 20 minutes, gently turning cookies over once during baking. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store loosely covered at room temperature.

LEMON BISCOTTI

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In the bowl of an electric mixer, cream the butter, sugar, salt, lemon rind or lemon extract, vanilla extract, and baking powder.
• Beat in the lemon juice (if using) and eggs. The batter may look slightly curdled.
• Mix in the flour until combined. The dough mixture will be sticky.
• Scrape the biscotti dough onto the prepared baking sheet. Using damp hands and a scraper or spatula, shape the dough into a 13"x 3"log, about 3/4" thick. With wet hands, smooth the top and sides.
• For the first bake, bake for 25 minutes. Remove from the oven, and cool on the pan 10 - 25 minutes.
• Reduce the oven to 325°F.
• With a serrated knife, cut the log crosswise into 1/2 inch slices. If the dough crumbles while cutting, dampen the crust lightly to make slicing easier.
• Stand the biscotti on the prepared baking sheet. Return the baking sheet to the oven for the second bake for 30- 35 minutes, until very dry and beginning to turn golden brown around the edges.
• Remove the biscotti from the oven, and transfer them to a wire rack to cool.
• TO ICE:
• In a small bowl, mix the powdered sugar, lemon juice powder or extract, and water.
• Place half of the icing in a small ziplock bag.
• Color the other half of the icing yellow with a few drops of food coloring (or ½ teaspoon of natural food coloring powder).
• Place the yellow icing in a small ziplock bag.
• Line up the completely cooled biscotti on a wire rack with wax paper under the rack to catch drips.
• Use one color of icing at a time, to allow the first color of icing to begin to dry before using the second, so that the colors don't blend together. Cut a small corner piece off the ziplock bag, and zig zag the icing over the biscotti. Repeat with the second icing color.
• Dry completely (at least 2 hours) before storing.
• Store in an airtight container at room temperature for 2-3 weeks.