Lemon Biscotti

Step 1

Preheat oven to 325° F (160° C). Position rack in the center.

Step 2

Line baking sheet with parchment paper. Set aside.

Step 3

In a medium bowl, whisk together the dry ingredients (flour, baking powder and salt). Set aside.

Step 4

In a large bowl, whisk the eggs together with both sugars, vanilla extract and limoncello (or lemon juice) until mixture thickens slightly and turns a lighter color.

Step 5

Add the liquid ingredients to the dry ingredients; stir with wooden spoon until just incorporated.

Step 6

Use a large spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. Space the logs about 3 inches apart.With damp fingers, shape each section of dough into a log shape.

Step 7

Bake for approximately 30 minutes or until light golden brown in color and firm. Allow to cool slightly for about 10 minutes.

Step 8

Remove logs from baking sheet and transfer to cutting board.

Step 9

Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.

Step 10

Place slices flat, back on the baking sheets, and return them to the oven for about another 10-15 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.

Step 11

Place on a wire rack to cool completely before storing.