What is more springlike than a crunchy lemon biscotti with a sweet sugar glaze? I love these little cookies and with Easter right around the corner, I may just have to make another batch. I'm pretty sure that the Easter bunny that stops at this house would much rather have a couple of lemon biscotti to nibble on instead of carrots. (I'm just saying.)
1 cup sugar
2 teaspoons baking powder
1 1/2 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon canola oil
Glaze1 1/2 cups powdered sugar
2 tablespoons milk
1/8 teaspoon fresh lemon juice
Preheat oven to 350.
In a large mixing bowl combine the flour, sugar, and baking powder.
In a separate bowl bring together the lemon zest, lemon juice, canola oil, and eggs.
Add to flour mixture and stir until well blended.
Turn dough out onto a lightly floured surface and knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch long roll.
Place the rolls on a silpat lined baking sheet, leaving a few inches between each roll. Flatten each roll to 1-inch thickness.
Bake for 30 minutes. Remove the rolls from baking sheet and let cool for 10 minutes on a wire rack.
Cut each roll diagonally into 15, half-inch, slices. Place the slices, cut sides down, on baking sheet.
Reduce oven temperature to 325 and bake for 10 minutes. Turn cookies over and bake for an additional 10 minutes.
Remove from baking sheet, and cool completely on wire rack.
Put the powdered sugar in a medium-sized bowl and add in the milk and lemon juice.
Whisk to combine.
Once the biscotti have completely cooled, dip the flat side of the biscotti into the glaze, or you can use a spatula and spread it – whatever is easiest for you.
Lay the biscotti cut sides down until the glaze is completely dry.
There is no telling where these lemon biscotti will end up - the breakfast table, in an Easter basket or on a plate for the Easter bunny. Either way, they won't be around long.