Lemon Biscotti

60 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
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.
    • 1 cup fondant (liquid fondant, not the kind used to cover cakes)
    • 2 tbsp. The Perfect Purée Lemon Zest, thawed
1. Heat fondant until melted, stir in Lemon Zest.
2. Drizzle over biscotti.