Lemon Biscotti


For the Biscotti:
2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 1/2 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon canola oil
3 eggs
Cooking spray

For the Glaze:
1 1/2 cups powdered sugar
2 tablespoons milk
1/8 teaspoon fresh lemon juice


Preheat oven to 350. In a large mixing bowl combine the flour, sugar, and baking powder. In a separate bowl bring together the lemon zest, lemon juice, and eggs; add to 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. Flatten each roll to 1-inch thickness. Bake for 30 minutes. Remove the rolls from baking sheet and let cool for 10 minutes on a wire rack. Cut each roll diagonally into 15, half-inch, slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325 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.

Courtesy of DietHood

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