I used to make biscotti all the time many years ago, but it’s been awhile since I made a batch. I bought a bag of lemons and wanted to make a quick and easy dessert. Biscotti are delicious to eat any time of the day – with your morning coffee or tea, for an afternoon snack or a sweet treat after dinner.
This recipe is the perfect balance between lemony goodness and not too sweet of a cookie. Biscotti are double baked cookies and this recipe lends itself to either a hard or soft cookie depending on the second bake time. I cooked mine a little less, so they were a softer cookie.
4 Tbsp unsalted butter, softened at room temperature
3/4 cup sugar
3 eggs
zest of 2 lemons
2 cups flour
1/8 tsp salt
1 tsp baking powder
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a bowl, cream together the butter and sugar with a hand mixer until light and fluffy. Add the lemon zest and mix until incorporated.
Add the eggs one at time and mix for 1 minute. Scrap down the sides of the bowl. Add in the flour, salt and baking powder. Mix on low speed until just mixed. Place a dusting flour on the baking sheet and transfer the dough to the sheet. The dough will be sticky and sot, so be sure to flour your hands as well. Shape the dough into log and then press down until the dough is about 1/2 inch thick.
Bake for 30 minutes. The dough will light golden brown and have puffed up. Remove from the oven and allow to cool for 10 minutes on the ray. Reduce the oven temperature until 300 degrees. One cooled, using a serrated knife, slice the log into 1 inch cookies on a diagonal. Place the cookies flat side down and bake for 10 minutes. Flip the cookies over and bake for another 8-10 minutes, depending how crispy you prefer them.
Remove the cookies from the oven and allow to completely cool. Store in an airtight container.
Source: Owl B Baking
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