Friday, June 12, 2009

Lemon Biscotti

As a 'thank you' to my mother for having mailed her cookie sheets from California to Italy for me, I baked lemon biscotti for her. I love making biscotti. It's so much easier than regular cookie recipes. No messy, sticky teaspoons and fingers and ball forming. You make the dough, divide it in half, bake, remove and slice, and re-bake! Thus the name, biscotti, which means twice cooked in Italian.  

3 cups flour
2-1/2 tsp. baking powder

1/8 tsp. salt

2/3 cup butter

1 cup sugar
3 large eggs

1/2 tsp. lemon extract

Zest from 2 lemons

Preheat oven to 375 degrees. Combine all ingredients and mix until smooth. Divide dough in half and roll into two logs about 12 inches long. Flatten top. Transfer logs to cookie sheets and bake at 375 degrees for 20 minutes. Let logs cool down slightly, then carefully transfer to a cutting board and cut crosswise into cookies about 1/2 inch thick. Transfer individual cookies back to cookie sheet. Bake again for about 5 minutes or until just dry. Makes about 40 biscotti. Yum!

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