Although my lemons did not come from Sicily where lemons have been grown since the 10th century, this recipe for lemon biscotti did. There is a saying that lemons are not real lemons unless they are from Sicily, however this crunchy biscotti is nevertheless very fragrant using just plain supermarket lemons. Loaded with grated lemon zest and lemon bitters, the lemon flavor is in every bite as well as in the lemon icing drizzled over the flat sides of the biscotti. Another recipe from one of my favorite Italian cookbooks, Italian Country Cooking-The Secrets of Cucina Povera which I am slowly working my way through. I would serve these biscotti with lemon ice cream for a dessert, as a teacake for afternoon tea or with a glass of Vin Santo.
Ingredients for the Biscotti:
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature, plus 1 extra for wash
1 cup plus 3 tablespoons sugar
1/4 cup light olive oil
peeled zest of 3 large lemons, finely chopped
1/2 cup milk
4-8 drops lemon bitters
To Make the Biscotti:
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Combine the flour, baking and salt and sift into a bowl. In the bowl of an electric mixer, blend the 2 eggs until foamy. Gradually add sugar, blending constantly, until the mixture is very thick and very pale yellow, about 3-4 minutes. Blend in the oil and then lemon zest.
Add the lemon bitters to the milk.To the bowl of the mixer, add the flour mixture, alternating with the milk and ending with the flour. Transfer the dough to a floured surface and divide into 4 equal parts. Shape them into logs, about 1-1/4-inch thick. Place the logs 2-inches apart on one of the baking sheets. Mix the extra egg with 2 teaspoons water and brush over the logs. Bake until they are golden and firm, about 25-30 minutes, turning the baking sheet back to front halfway through the baking time.
Remove from oven and cool on a rack for about 10 minutes. Leave the oven on. Using a bread knife, cut the logs diagonally into 1/2-inch thick slices. Lay the slices on the baking sheet and bake 15 minutes. Turn the slices over and bake another 15 minutes, or until golden on both sides. Cool on wire racks before icing. Makes about 48.
Ingredients for the Icing:
2 cups confectioners’ sugar
1/4-1/2 cups freshly squeezed lemon juice
1 teaspoon grated lemon zest
4 drops lemon bitters
To Make the Icing:
Combine all the ingredients. Drizzle over biscotti. Store in airtight container.
|Freshly squeezed lemon juice|
The black and white lemon photos above are my contribution to
BWW #71 hosted this week by Shruthi of Food and Clicks. Black and White Wednesday was created by Susan of The Well-Seasoned Cook and is now managed by Cinzia of Cindy Star Blog.
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