Lemon Limoncello Biscotti Recipe

by Barbara

Biscotti are one of my favorite things..........just barely sweet with tea or savory to serve with wine. I ran across this simple recipe and because anything lemon makes my mouth water I simply had to try them. If you really want them a little sweeter, you could dip one end of them in a limoncello glaze, but these were light and perfect with a cup of tea just as they were. Elegant simplicity. Lemon Limoncello Biscotti From Liv Life Ingredients: 2  3/4 cups all-purpose flour  1 cup sugar  2 teaspoons baking powder  1  1/2 tablespoon grated lemon rind  2 tablespoons limoncello (or lemon juice) 1 tablespoon vegetable oil  3 large eggs  Method: Preheat oven to 350°.  Combine flour, sugar, and baking powder in a large bowl. Combine rind, limoncello, and eggs in another bowl and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Knead it with your fingers a few times until it comes together. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a parchment-lined baking sheet. Flatten each roll to 1-inch thickness.  Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.