This is a simple, straight-forward recipe for Lemon Biscotti.
What I particularly enjoy is the texture the cornmeal gives to this cookie. The lemon flavor is delicate, and the cookie is not too sweet.
These Lemon Biscotti are perfect served alongside a cup of coffee, tea or milk.
|Prep time||10 minutes|
|Cook time||35 minutes|
|Total time||45 minutes|
These Lemon Biscotti have a delicate lemon flavor and are not too sweet. They are a perfect accompaniment to coffee, tea or milk.
- 1-1/2 Cups flour
- 1/3 Cup cornmeal
- 2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 1 Cup sugar
- 1 egg
- 3 Tablespoons water
- 2 Tablespoons vegetable oil
- 1-1/2 Tablespoons lemon zest
- 1 Teaspoon lemon extract
- 1/2 Cup powdered sugar
- 2 Teaspoons lemon juice
Decorative Sugar (Optional)
- yellow decorative sugar (this can be made by putting 3 drops of yellow food coloring in a container with a lid. Add 1/4 cup granulated sugar, close the lid and shake vigorously until food coloring has mixed with sugar.)
|In medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.|
|In mixing bowl, beat together on high speed sugar, egg, water, oil, lemon zest and lemon extract.|
|Reduce speed to low and add flour mixture until just combined. Dough will be sticky.|
|Wet or oil hands and divide dough into two 12" logs. Place on greased baking sheet and bake in 375°F oven for approximately 20 minutes, or until golden.|
|Cool for about 10 minutes then slice logs crosswise into 1/2-inch slices. Place slices in single layer on baking sheet and bake 15 minutes, turning the slices over at the half-way point.|
|For the icing, mix powdered sugar with lemon juice until smooth. Drizzle on the biscotti while they are still warm. Add yellow decorative sugar at this time, if desired.|
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