Delicious Crunchy Lemon Biscotti with a lemon sugar glaze make the perfect cookie gift and snack! Making these biscotti is simple and delicious. Include these Italian biscotti on your Italian Christmas cookie tray! Delicious dairy-free biscotti!
– Biscotti– 3½ cups all-purpose flour– 1 teaspoon baking powder– ½ teaspoon salt– 2 large egg– 1 cup plus 3 Tablespoons sugar– ¼ cup extra light olive oil– peeled zest of 3 large lemon– ½ cup milk– Lemon Glaze– 1 cup powdered confectioner's sugar– 2 Tablespoons freshly squeezed lemon juice
Heat the oven to 350F. Prepare two baking sheets with parchment. Put flour, baking powder, and salt in a medium bowl and mix well.
Beat eggs and sugar in a large bowl with an electric mixer for 3–4 minutes until thick and pale. Mix in oil and lemon zest slowly. Add flour mixture alternately with milk, starting and ending with flour.
Scrape dough onto a clean counter with a rubber spatula. Coat hands with cooking spray or olive oil and divide dough into two equal pieces. Flatten each portion into 3.5-inch logs.
The first logs will expand while baking, so place them 2-inches apart on one of the baking sheets. When cooled, score the biscotti logs 1/2-inch apart with a sharp knife to slice them for the second baking.
Bake for 25 minutes, turning the tray halfway through, until golden and firm. Cool 10 minutes on the wire rack sheet. Transfer sheet to wire rack and let logs cool for 30 minutes. Lower oven temperature to 325F.
Carefully place the first loaf on a cutting board. After the logs have cooled, slice the first biscotti log 1/2 inch apart with a very sharp knife (if you scored the dough, slice where you marked before baking).
Repeat cutting and placing cookie pieces on the baking sheet with the second log on the cutting board. 35–37 biscotti should result.Bake 7 minutes, flip biscotti, and bake 7 more (some ovens take 5 minutes per side). Cool and dry on wire rack. Enjoy!
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