Iced Triple Lemon Biscotti - Biscotti Glassato al Limone
 
 
Adapted from Ciao Biscotti by Domenica Marchetti
Serves: 24-26 biscotti
Ingredients
  • 1 c./80 g. sliced almonds
  • 1 T. vegetable oil
  • 2¼ c./285 g flour
  • ½ c./100 g sugar
  • ¼ c./50 g packed light brown sugar
  • 1 tsp. baking powder
  • ¼ tsp. fine sea salt
  • Finely grated zest from 2 lemons
  • 8 T./115 g unsalted butter at room temperature, cut in ½" pieces
  • 2 large eggs, lightly beaten
  • 3 T. freshly squeezed lemon juice
  • 1¼ tsp. lemon extract
  • 1 c./100 g confectioners' sugar
  • A few drops of milk if needed
Instructions
  1. Heat oven to 350°F/180°C.
  2. Spread the nuts on a rimmed baking sheet and bake 7-10 minutes until lightly toasted.
  3. Lightly coat another 11" x 17"/28 cm x 43 cm rimmed baking sheet with the oil.
  4. Combine the flour, sugar, brown sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed.
  5. Add the lemon zest and almonds and mix briefly on low to combine.
  6. Add the butter and mix on medium low until the mixture looks like damp sand.
  7. Pour in the eggs, 1 T. of lemon juice and 1 tsp. of lemon extract and mix on medium speed until a soft dough has formed.
  8. Turn the dough out on a lightly floured surface and divide in half. Gently pat each piece with your hands into a rough oval (moisten your hands with water if needed).
  9. Place each piece of dough lengthwise on the baking sheet and stretch and pat each piece into a log about 2½"/6 cm wide and 12 "/30 cm long. Press down on the logs a bit to flatten out the tops.
  10. Lemon Biscotti
  11. Bake for 25 minutes until they are lightly browned and just set.
  12. Cool for 5 minutes then transfer logs to a rack and cool another 20 minutes.
  13. Lower the oven temperature to 325°F/165°C.
  14. Transfer the cooled logs to a cutting board and cut them diagonally with a serrated knife into ¾"/2 cm thick slices.
  15. Arrange the slices, cut side up on the baking sheet and bake for 10 minutes. Turn the slices over and bake for another 10 minutes until slightly crisp. Transfer to the rack and cool completely.
  16. Place the rack over a baking sheet or sheet of wax paper or parchment paper and arrange the slices upright.
  17. In a small bowl, whisk together the confectioners' sugar with 2 T. lemon juice and ¼ tsp. lemon extract until the icing is smooth and opaque, but thin enough to fall from the tip of the whisk in a ribbon. Thin with a few drops of milk if necessary.
  18. Dip the tip of the whisk or a fork in the icing and drizzle the icing back and forth over the biscotti and let dry before serving.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/iced-triple-lemon-biscotti-from-ciao-biscotti/