- Cooking Time: 35
- Servings: 12
- Preparation Time: 15
- 2 Cups Flour (Unbleached All-Purpose)
- 1 Cup Sugar
- ½ Tsp Baking Powder
- ½ Tsp Salt
- 4 Tbsp (½ stick) COLD Butter
- 1 Tbsp Milk
- 2 Large Eggs
- ½ Tsp Vanilla Extract
- 1 Fresh Sunkist Lemon
- Preheat Oven at 350 degrees.
- Grease a baking tray and set aside (Parchment Paper works as well)
- In a small put the 2 eggs, Vanilla and milk.
- Whisk together.
- Clean your lemon and then grate the rind (just the yellow part so you see the white under the skin) into the liquid mix.
- When the rind is gone from the lemon slice in half and squeeze the juice in from only one half.
- Whisk your liquid mix again.
- Set aside.
- In a large bowl combine flour, sugar, baking powder and salt.
- Sift so the mixture is blended well.
- Running a whisk through it works as well.
- Now prepare to use your hands.
- Cut the butter into small chunks and add to flour mixture. Then with your hands in the mix, break up the butter and blend it with the mixture using your fingers.
- You want this dry mixture to appear like crumbs.
- Once you have a good mix, create a well in your dry bowl and pour in your wet ingredients.
- Stir this mixture with a wooden spoon until it is too hard to mix.
- The mixture will be crumbly.
- From here finish mixing your ingredients with your hands like kneading bread, then roll it into a ball.
- Transfer your mixture to a floured surface and roll out your ball to resemble a 10-12" log.
- Bring your dough over to prepped baking tray.
- Using your hands flatten the log into a large oval shape.
- It should now be 6" wide and 20" long or more.
- Bake for 30 minutes
- When you take it out of the oven, let it cool for only 5 minutes.
- Then with a sharp knife cut the biscotti out into 3/4 inch wedges.
- You should get about 12-15 pieces.
- After cutting, flip the biscotti wedges on their sides and place back in the over for 10-12 more minutes.
NotesI've been baking for years with recipes that came from my grandmother. This is a tuning on her almond biscotti which later became the base for dozens of biscotti recipes I've created over the years. My most popular biscotti being a sweet lemon. All with a special twist of being softer then most common biscotti, but still being dense enough to dip in your favorite drinks.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Gluten Free Passover Cookbook for Jewish Celiacs at Pesah
Italy or Bust
Taste of CenturyLinkSee More
ICE CREAM IN A MARTINI GLASS RIMMED WITH OREO CRUMBS
Cupcake Wars Winning Peaches 'n Cream Cupcakes
Monkfish Stew in White Wine SauceSee More