Wednesday, March 27, 2013

Lemon Biscotti

Very few things beat a cup of coffee accompanied by biscotti. There are so many different flavors of biscotti available these days. Sometimes though, the most satisfying is simple done well.

Lemon Biscotti

2 1/4 cups/10 ounces/280 grams all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 ounces/120 grams butter, unsalted
3/4 cup/6 ounces/170 grams sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 tablespoons lemon zest

Pre-heat oven to 325 degrees.

Line a sheet tray with parchment paper or silpat.

Combine the flour, baking powder and salt in a bowl and whisk it to distribute the ingredients.

Cream the butter and sugar together for about 3-4 minutes. Add in the eggs one at a time. Add in lemon zest, vanilla extract and cinnamon. Be sure to scrape sides of bowl down with a rubber spatula after each addition of egg.
Once the eggs are incorporated, turn the mixer on low speed and slowly pour in the dry ingredients. Mix just until the dough comes together.

Flour a work surface and spatula the dough out of the bowl. Shape the dough into a log that is about 6 inches wide and 18 inches long and place in the ceneter of the lined baking sheet tray.

Bake until golden brown, 35-40 minutes, then set aside to cool for 10 minutes.

Slice the cooled loaves with a serrated knife making 3/4 inch to 1 inch slices.

Place these slices on the baking sheet, cut side down. Bake for another 10 minutes. Turn slices over and bake an additional 10 minutes, until they are lightly golden.

Remove from oven cool completely.

Yield: About 18 biscotti