Of course we love sinfully rich desserts, but there are times when we also relish a more subtle treat, with a sweetness that isn’t overwhelming. For those instances, we keep coming back to these glazed lemon biscotti. Lemon is a deliciously tart and refreshing flavor that we adore, and when you put it into an almost biscuit-like cookie, the result is outstanding.
Named in Italian for the fact that these babies are twice (“bis”) cooked (“cotto”), biscotti are a great sweet to have on hand because they hit the spot round the clock: as a light pick-me-up in the morning, or as nice way to top off your dinner and wind down in the evening. We can’t say enough good things about these, so give them a shot and see what you think!
Glazed Lemon Biscotti
Makes 2 dozen standard size, 4 dozen mini
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1 large lemon, zested and juiced
- 1 teaspoon baking powder
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 2 teaspoons lemon juice
- Preheat oven to 350º F and line 2 baking sheets with parchment paper.
- Combine flour, baking powder and salt in a medium bowl and set aside.
- In a large bowl or mixer, cream together butter and sugar for 3 minutes, or until lightened in color.
- One at a time, beat in eggs until incorporated, then add lemon juice and zest, and almond and vanilla extracts.
- Gradually add dry ingredients and mix until a sticky dough comes together.
- Transfer dough to 1 lined baking sheet and use your hands to form a long log that’s 3/4-inch thick. Smooth out the top and sides.
Note: for mini biscotti, form two, narrow logs; for standard biscotti, one, wider log.
- Place in oven and bake log for 20-25 minutes, or until lightly browned and top is just set.
- Remove from oven and let cool 15 minutes. Reduce oven temperature to 325º F.
- Once cooled, use a sharp knife to cut log (across) into 1/2-inch pieces, then transfer slices to 2nd lined baking sheet.
- Place baking sheet in oven and bake for 10 minutes, then slip biscotti over and bake for another 10, or until dry and golden around the edges.
- Remove from oven and place on a wire rack to cool.
- For the glaze: whisk together powdered sugar, milk and lemon juice in a medium bowl until smooth.
Note: for a thicker glaze, add less milk; for a thinner glaze, add more.
- While biscotti are still warm, place close together and use a spoon or fork to drizzle glaze over the tops of cookies.
- Let set before storing and enjoy!