Quick to prepare, these follow the classic pattern for biscotti. The dough is
first baked as a log, then it is sliced and baked again for a crisp result. The
lemon glaze brightens this otherwise plain cookie.
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, cut into pieces
2 large eggs
2 teaspoons grated lemon zest
1 cup confectioners' sugar
3 tablespoons strained lemon juice
Biscotti: Mix together flour, granulated sugar, salt and baking powder.
Rub in butter with fingertips or pastry blender until mixture resembles cornmeal.
Whisk eggs with lemon zest. Stir in flour mixture with fork until dough holds
together. Scrape dough from bowl to floured work surface and knead lightly several
times to mix. Divide dough into two equal pieces. Roll each into cylinder about
12 inches long. Transfer cylinders to baking sheet covered with parchment paper
or buttered aluminum foil. Flatten them with palm of hand so that they are about 1/2 inch thick.
Bake at 350 degrees F on middle rack about 30 minutes until well risen, deep
golden and firm.
Cool on pan for 15 minutes.
Remove logs from pan. Cut into diagonal slices about 1/2-inch wide. Return slices
to pan and arrange close together, cut side down.
Bake about 20 minutes longer, until cut surfaces are deep golden in color.
Glaze: Immediately after removing biscotti from oven, prepare glaze
by combining confectioners' sugar and lemon juice in small pan. Stir well to mix. Cook over low heat, stirring,
until bubbly around edges. Immediately brush glaze over warm biscotti. Leave on pan until cooled and glaze is firm.
Makes about 4 dozen biscotti
Per serving: 55 calories; 2.3 g fat (1.3 g saturated fat; 38 percent calories
from fat); 7.9 g carbohydrates; 14 mg cholesterol; 23 mg sodium; 0.8 g protein;
0.2 g fiber