Now, don't you think you deserve a reward in the way of a tasty dessert?
This was my first venture in making Biscotti, but it is an easy recipe and seems to be a no-fail recipe even for a beginner baker.
Lemon Biscotti
2 cups all-purpose flour
1 cup sugar
½ cup cornmeal
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs
3 tablespoons Joe and Son’s Eureeka Lemon Olive Oil.... plus 1/4 teaspoon to coat the cookie sheets
1 teaspoon lemon extract
Directions:
Coat 2 large baking sheets with 1/4 teaspoon of Lemon Olive Oil. Pre-heat oven to 325 degrees.
Mix flour, sugar, cornmeal, baking powder and salt in a large bowl. In another bowl, combine the Lemon Olive Oil, lemon extract and eggs. Whisk until well blended.
Add egg mixture to the flour mixture. Stir and fold with a large spoon until a soft dough forms.
Divide the dough in half. On a floured surface, shape each part into a log. Each log will be about 12 inches by about 1 ½ inches. (If you want larger biscotti, roll the logs into a 2” width.)
Place the logs on one baking sheet and bake for about 20-25 minutes. The top of the log should feel firm when slightly pressed. Let the logs cool for about 30 minutes.
Lower the oven temperature to 300 degrees.
With a serrated knife, slice the biscotti into either diagonal pieces or straight across. (The diagonal slices will be larger and give you fewer servings.)
Place the diagonal slices on the unused cookie sheet. Do not lay them flat; set them upright about ½ inch apart and bake at 300 degrees for about 20 minutes. If you have sliced them into 48 pieces, you’ll need 2 cookie sheets for the second baking.
Cool and serve.*
Servings: 24 diagonal pieces or 48 straight cut pieces.
* Delicious when served with coffee and scrumptious when dunked in milk.
No comments:
Post a Comment