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Lemon Biscotti with Sour Lemon Drizzle

Source of Recipe


Cooking Light magazine



List of Ingredients



• 2¾ cups all-purpose flour
  
• 1 cup sugar
  
• 2 tsp baking powder
  
• 1 Tbsp grated lemon rind
  
• 2 Tbsp fresh lemon juice, divided
  
• 1 Tbsp lemon extract
  
• 1 Tbsp vegetable oil
  
• 3 large eggs
  
• Cooking spray
  
• 2/3 cup powdered sugar
  






Instructions



1. Preheat oven to 350° F.
   
   
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar and baking powder in a large bowl. Combine lemon rind, 1 tablespoon lemon juice, extract, oil and eggs, and add to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
   
   
3. Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (½-inch) slices. Place the slices, cut side down, on baking sheet.
   Reduce oven to 325° F; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
   
   Combine 1 tablespoon lemon juice and the powdered sugar, and drizzle over the biscotti.
   
   Makes 2½ dozen.