Ingredients
The following ingredients have 18 Servings
- 2 1/2 cups all-purpose flour (11.25 Ounces)
- 2 1/2 teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Ground Cardamom
- Zest of 1/2 of a Lemon
- 5 Tablespoons Unsalted Butter (Softened)
- 3/4 Cup Sugar (5 Ounces)
- 3 large Eggs
- 1 Teaspoon Pure Lemon Extract
- 1 Cup Powdered Sugar (Confectioners)
- 2 Tablespoons Lemon Juice
- Additional Zest for Topping
Instruction
- Preheat oven to 350 degrees. Line a biscotti pan with parchment paper. Alternatively, line a cookie sheet with parchment paper.
- In a bowl whisk together the flour, baking powder, salt, cardamom and lemon zest. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the butter and sugar. Cream together until light and fluffy. Scrape down the sides of the bowl. Add in the eggs one at a time, mixing in completely and scraping down the side of the bowl between each one. The batter may looked curdled at this point. Stir in the lemon extract.
- Gently stir the flour mix into the butter mixture. Stir only until the flour is completely absorbed. The batter will be thick.
- Spread the batter into a biscotti pan, or shape into a 12x5 log on the cookie sheet. Bake for 35-45 minutes. The cookie sheet loaf will likely be done closer to the beginning of the time frame, while the biscotti pan should take the entire time. The dough will be light brown and firm to the touch. Remove the biscotti loaf from the pan and allow to cool for 20 minutes.
- Lower oven temperature to 300 degrees.
- When the dough is cool enough to handle but not completely cool it is easier to slice. Slice the biscotti loaf into approximately 1/2 inch biscotti. It should yield approximately 17-20 biscotti.
- Place the biscotti onto a cookie sheet, evenly spaced, laying on their sides. Bake for 25 -30 minutes, until lightly browned and firm to the touch. For more even browning, you can flip the biscotti halfway through the cooking time.
- Allow biscotti to cool completely before glazing.
