Our lemon biscotti recipe creates cookies with the perfect texture and crunch. Serve these lemony delights with your daily coffee or tea, or glaze them to serve as part of a brunch spread.
Instructions
1
Beat the eggs and sugar
2
Preheat the oven to 350°F. In a small bowl, beat the eggs and sugar for two minutes or until thickened. Add the oil, lemon extract and vanilla extract, and mix well.
3
Add the flour
4
Combine the flour, baking powder and salt in a bowl. Beat the flour mixture into the egg mixture. Then, beat in the lemon zest and aniseed.
5
Divide and shape the dough
6
Divide the dough in half. On a lightly floured surface, shape each portion into a 12x2-inch rectangle. Editor's Tip: If the dough is difficult to work with, cover it and pop it in the fridge for 30 minutes to firm it up. You can also try wetting your hands to keep the dough from sticking. Transfer the rectangles to a baking sheet lined with parchment. Flatten to 1/2-inch thickness.
7
Bake the biscotti rectangles until they're golden and the tops begin to crack, 30 to 35 minutes. Carefully remove to wire racks, and let cool for five minutes. Editor's Tip: Don't let the dough cool too long. Completely cooled biscotti dough won't slice cleanly.
8
Cut the biscotti and continue baking
9
Transfer the biscotti to a cutting board. Cut with a serrated knife into scant 3/4-inch slices. Editor's Tip: Cut the biscotti diagonally to create more surface area for a crunchier, crisper biscotti. Place the slices cut side down on ungreased baking sheets. Bake for five minutes. Turn and bake until firm and golden brown, five to seven minutes. Remove to wire racks to cool completely.
10
Add a glaze
11
If using glaze, whisk the confectioners' sugar and lemon juice in a small bowl. Drizzle the glaze over the biscotti, then sprinkle with lemon zest. Store in an airtight container.
