Lemon Biscotti
An easy to make Biscotti recipe that you will love! Easier to make than cookies!
Servings 18
Calories 133kcal
Ingredients
- 5 tablespoons butter room temperature
- 1/2 cup white sugar
- two large eggs
- 1 teaspoon pure vanilla extract
- 1 lemon zested about 2 teaspoons zest
- 1 lemon juiced about 2 tablespoons juice
- 2 cups all purpose white flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons Turbinado sugar also known as Sugar in the Raw
For Glaze
- 1 cup confectioner sugar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large mixing bowl add softened butter and sugar. Using an electric mixer combine until blended.
- Add two eggs, one at a time. Add vanilla, lemon zest and lemon juice. Mix for one minute.
- Add flour, baking powder and salt to mixture. Beat on low until just combined being careful to not over mix.
- Form into ball. Place on cookie sheet and shape into log that is 11" long and 1/2" thick. Sprinkle with Turbinado sugar (optional)
- Bake at 350 degrees for 20 minutes. Cool.
- Using a serrated knife carefully cut into 1/2" slices.
- Rebake for 20 minutes. Check for crispness. If you prefer a softer cookie remove from oven. If you prefer a crisper cookie continue to cook for 10 more minutes. Cool.
For Glaze
- Mix all ingredients in small bowl. Using a fork drizzle over cooled biscotti.
Notes
Store in airtight container for up to 3 weeks. Freeze an additional 3 months in freezer bags after that.
Nutrition
Calories: 133kcal | Carbohydrates: 25g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 93mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg