Lemon Biscotti

I love the hard crunchy texture of biscotti.  This recipe could be adapted for a variety of flavors – you can use orange zest instead of lemon zest, or leave the zest out all together and use different flavored extract like almond or anise.

Ingredients:

1 cup white sugar

1/2 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
2 tablespoons grated lemon zest
3 1/4 cups flour
1 tablespoon baking powder

Preparation:

Preheat the oven to 375F.

Beat the sugar, oil, eggs and vanilla extract together in a large bowl.

Add the lemon zest to the egg mixture and mix well.

In a smaller bowl, sift the flour and baking powder together.

Add the flour mixture to the egg mixture.

Let the dough sit for 5 minutes.

Divide the dough into two balls. Roll the balls to be the length of a cookie sheet.

Put the rolls on the cookie sheet and press down to about 1/2” thick.

Bake for 25 minutes until golden brown.  Let them cool for about 5 minutes, then slice them into 1” slices. Put the slices cut side up on the cookie sheet and cook for another 10 − 15 minutes until golden brown.

For added pizzaz, you can melt white chocolate and dip one end of each cookie in the chocolate after they have cooled completely.