 | Lemon Biscotti60 biscotti Gwin Grimes / Owner, Artisan Baking Company, Fort Worth, TX |
| • | 1/4 cup The Perfect Purée Lemon Zest, thawed |
| • | 1 1/4 cups unsalted butter, softened |
| • | 3 2/3 cups sugar |
| • | 5 eggs |
| • | 5 1/2 cups all-purpose flour |
| • | 2 tsp. baking powder |
| • | 1/2 tsp. salt |
| • | 1 egg, beaten |
| • | Sanding or sparkling sugar, if desired |
| Method: | |
| 1. | Preheat oven to 350 degrees. |
| 2. | Cream together the butter and sugar. |
| 3. | Add the eggs, one by one, and mix well until blended. |
| 4. | Mix the flour, baking powder and salt in a bowl, and add to the butter-sugar-egg mixture. |
| 5. | Add optional ingredients and mix until distributed throughout dough. |
| 6. | Divide dough into four pieces. Roll each piece into 14-inch-long logs and flatten into rectangles. |
| 7. | Place on baking sheets lines with parchment paper or sprayed with pan spray. Brush with beaten egg and sprinkle with sugar, if desired. |
| 8. | Bake for about 20 minutes until golden brown. Let cool for 10 minutes or until you can handle the cookie loaves. |
| 9. | Use a serrated knife to slice the loaves into biscotti, about ¾-inch wide. |
| 10. | Place slices back on pan and bake for another 10 minutes, cut side down. |
| 11. | Turn biscotti over, and bake for another 10 minutes. |
| 12. | The goal is to dry out the cookies until they are crisp. |
| Glaze: | |
| • | 1 cup fondant (liquid fondant, not the kind used to cover cakes) |
| • | 2 tbsp. The Perfect Purée Lemon Zest, thawed |
| Method: | |
| 1. | Heat fondant until melted, stir in Lemon Zest. |
| 2. | Drizzle over biscotti. |