Lemon Biscotti

Ingredients

• 8 Tablespoons unsalted butter (1 Stick, softened)
• 1 Cup granulated sugar
• 2 eggs (large, at room temperature)
• 1 Tablespoon lemon juice (fresh )
• 1 Tablespoon lemon zest (fresh )
• 1 Teaspoon vanilla extract
• 2 Cups all-purpose flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon kosher salt
• 1/2 Cup powdered sugar
• 2 Teaspoons lemon juice (fresh )
• 1 Teaspoon milk (only if needed)

Instructions

1. 1

   --- Make the Biscotti Dough ---

2. 2

   beat: In a large mixing bowl, beat the softened unsalted butter with granulated sugar using a hand or stand mixer on medium speed for about 2 minutes until light and creamy.

3. 3

   Add the eggs, one at a time, mixing well after each addition so the batter becomes smooth.

4. 4

   Mix in the lemon juice and zest, and vanilla extract, until fully combined and fragrant.

5. 5

   whisk: In a separate medium bowl, whisk together the flour, baking powder, and kosher salt until combined.

6. 6

   combine: Gradually add the flour mixture into the butter mixture, mixing on low speed just until a soft dough forms. The dough will be slightly sticky but should hold its shape.

7. 7

   --- Chill the Dough ---

8. 8

   chill: Cover and chill the dough for 30 minutes.

9. 9

   Preheat the oven to 350°F. Line a large baking sheet with parchment paper so the biscotti release easily after baking.

10. 10

    shape: Transfer the dough to a lightly floured surface. Divide in half and shape each portion into 2 logs about 10 inches long and 2-2 ½ inches wide.

11. 11

    Place on your prepared baking sheet, ensuring the logs are at least 3 inches apart.

12. 12

    --- Bake and Cool the Biscotti ---

13. 13

    Bake at 350°F for about 30 minutes until lightly golden and set in the center.

14. 14

    cool: Remove the baking sheet from the oven and let the logs cool for 15 to 20 minutes.

15. 15

    slice: Using a sharp serrated knife, slice the log into ½ to ¾ inch-thick biscotti slices and lay them cut-side down on the baking sheet.

16. 16

    --- Bake Them Again ---

17. 17

    bake: Reduce the oven temperature to 325°F, then return the biscotti to the oven and bake for 8 minutes.

18. 18

    Flip each biscotti over and bake for another 8 minutes, until both sides are lightly crisp.

19. 19

    --- Cool the Biscotti ---

20. 20

    cool: Transfer the biscotti to a cooling rack and let them cool completely so that they finish crisping up.

21. 21

    --- Make the Glaze ---

22. 22

    whisk: In a small bowl, whisk together the powdered sugar and one or two teaspoons of fresh lemon juice until thick and smooth.

23. 23

    thin: Add ½ to 1 teaspoon of milk only if needed to loosen the glaze. You can add a little more milk, a few drops at a time, only if needed to loosen more. The glaze should be thick enough to hold its shape when drizzled and not run off the biscotti.

24. 24

    --- Glaze the Biscotti ---

25. 25

    glaze: Drizzle the lemon glaze lightly over the cooled biscotti with a piping bag or spoon, then let the glaze set for about 15 minutes.

26. 26

    Serve these bright lemon biscotti alongside your choice of coffee or tea.