Lemon Biscotti

• Vegetarian

• Produce

  • 1 1/2 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 1/8 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 1/2 cups Powdered sugar
  • 1 cup Sugar

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 Cooking spray

• Dairy

  • 2 tbsp Milk

Found on diethood.com

Description

Ingredients

• 2 3/4 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 1/2 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon canola oil
• 3 eggs
• Cooking spray
• 1 1/2 cups powdered sugar
• 2 tablespoons milk
• 1/8 teaspoon fresh lemon juice

Directions

• 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.
• Coat a baking sheet with cooking spray and place the rolls on the 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.