The Pioneer Woman Tasty Kitchen
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Lemon Biscotti

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

Crunchy, lemony, delicious biscotti.

Ingredients

  • FOR THE BISCOTTI:
  • 2-¾ cups All-purpose Flour
  • 1 cup Sugar
  • 2 teaspoons Baking Powder
  • 1-½ teaspoon Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Canola Oil
  • 3 whole Eggs
  • FOR THE GLAZE:
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Milk
  • ¼ teaspoons Fresh Lemon Juice

Preparation

Preheat oven to 350F.

In a large mixing bowl combine the flour, sugar, and baking powder.
In a separate bowl bring together the lemon zest, lemon juice, oil and eggs; add the wet ingredients to the flour mixture and stir until well blended.

Turn dough out onto a lightly floured surface and knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch long roll.

Coat a baking sheet with cooking spray and place the rolls on the baking sheet, leaving a few inches between each roll. Press the tops of them to flatten each roll to 1-inch thickness.

Bake the rolls in the preheated oven for 30 minutes. Then remove the rolls from the oven and take them off of the baking sheet and let cool for 10 minutes on a wire rack.

Then cut each roll diagonally into 15, half-inch slices. Place the slices, cut sides down, on baking sheet.

Reduce oven temperature to 325F and bake for 10 minutes. Turn cookies over and bake for an additional 10 minutes. Remove from baking sheet, and cool completely on wire rack.

In the meantime, make the glaze.

Put the powdered sugar in a medium-sized bowl and add in the milk and lemon juice. Whisk to combine.

Once the biscotti have completely cooled, dip the flat side of the biscotti into the glaze, or you can use a spatula and spread it – whatever is easiest for you. Lay the biscotti cut side down until the glaze is completely dry.

One Comment

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marty on 11.29.2011

I’ve been looking around for a few biscotti recipes to send my Christmas Eve dinner guests home with to enjoy on Christmas morning. This one looks fabulous. Maybe even with the tip dipped in white chocolate? :)

4 Reviews

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Stephanie on 1.24.2012

Quite good, I will definitely keep this recipe handy. I did not make the glaze for it; we like ours plain around here. I bet it would add an extra bit of special to it, though.

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Cathy Bray on 9.8.2011

I entered this recipe in our local fall fair and won FIRST place!! So now not only is this recipe a 5 mitten it’s an award winning recipe too! Thank you for the recipe….this will be going in my “keeper” file. : )

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Linda Hielscher on 8.19.2011

Very good and simple recipe. I loved the lemon flavor, just enough and not to sweet. I can’t wait to have them with coffee tomorrow morning. Thanks for sharing the recipe.

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Karen on 7.26.2011

Wonderful light lemon taste. I dd not have any lemon on hand to zest so I added just a teensy bit more lemon juice – about 1 tbsp more. I did not put the glaze on them I they really can go with out it. The glaze would be the icing on the cake (figuratively here) if you wanted them to be just a little extra special.

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