Lemon Biscotti Recipe

How to make it

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• To prepare biscotti, mix together flour, granulated sugar, salt and baking powder.
• Rub in butter with fingertips or pastry blender until mixture resembles cornmeal.
• Whisk eggs with lemon zest.
• Stir in flour mixture with fork until dough holds together.
• Scrape dough from bowl to floured work surface and knead lightly several times to mix.
• Divide dough into two equal pieces.
• Roll each into cylinder about 12 inches long.
• Transfer cylinders to baking sheet covered with parchment paper or buttered aluminum foil.
• Flatten them with palm of hand so that they are about 1/2" thick. Bake at 350F on middle rack about 30 minutes until well risen, deep golden and firm.
• Cool on pan for 15 minutes.
• Remove logs from pan.
• Cut into diagonal slices about 1/2" wide.
• Return slices to pan and arrange close together, cut side down. Bake about 20 minutes longer, until cut surfaces are deep golden in color.
• Immediately after removing biscotti from oven, prepare glaze by combining powdered sugar and lemon juice in small pan.
• Stir well to mix.
• Cook over low heat, stirring, until bubbly around edges.
• Immediately brush glaze over warm biscotti.
• Leave on pan until cooled and glaze is firm.