The End of the Lemons - Lemon 'Scotti

Life gave us lemons so we got busy and made Limoncello. Life gave us more lemons so I made Lemon Honey Chicken. Life decided to really test my patience with the lemons and gave me more so I made Lemon Biscotti...twice. And because I still have limoncello hanging out in the freezer, that also became part of this adventure. I'm not really sure I even like lemons but these biscotti have a nice, light flavor that goes perfect with morning tea or coffee. Or, if you're like Mike, these 'scotti are good at about 15 different points throughout the day! This recipe officially marks the end of the lemon season at the McCann's.


Lemon Biscotti

2 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1 1/2 tablespoons lemon zest (about 3 very large lemons)
2 tablespoons lemon juice (or limoncello!)
3 large eggs

Lemon Glaze (optional)
1 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon limoncello (or lemon juice)
2 tablespoons milk

1. Preheat over to 350 degrees. Combine flour, sugar, and baking powder in a large bowl (I use my stand mixer because I'm lazy). Combine lemon zest, lemon juice, and eggs and add to flour mixture. Mix until well-blended. Dump onto a lightly floured surface and knead about 6 times.

2. Divide the dough in half. Shape into a rectangular loafs (Mine are usually about 12 inches long, 4 inches wide and 1/2 inch thick...or whatever shape you like your biscotti). Place shaped loafs onto lightly greased baking sheet.

3. Bake at 350 degrees for 30 minutes in the center of the oven. Remove loafs from baking sheet and cool on a wire rack for 5-10 minutes. Cut, using a serrated knife, into about 1/2 inch slices. Lower oven to 325 degrees. Stand slices up on baking sheet, evenly spaced, and bake at 325 degrees for about 15-18 minutes. Remove form baking sheet and cool on wire rack.

4. Optional: Once cool, mix powdered sugar, lemon zest, limoncello, and milk in a small bowl. Glae will be thick but spreadable. Dip biscotti in glaze or use knife to spread on biscotti. Let cool completely before storing so glaze can harden.

AEM