Last day of summer and celebrating it with this sunny lemon biscotti. It's so yummy and tasty!
I love the famous twice baked cookie! It get's is name from being twice baked...get it? :)
It's zingy and fresh, perfect for summer. I used this recipe from The Great British Bake Off: Big Book of Baking. I had to convert everything into cups and change a few things (see recipe) but, I've fallen in with love it! I used my favorite lemon glaze to top it off.
As I was baking this biscotti, I kept thinking that with summer coming to an end, the sunset will just come sooner and sooner.
I'm going to have to start baking/cooking and posting much earlier. Let's see how things go. Yet I'm still excited to bake some fall treats!
|Level: 👩🏽🍳|Time: 1 hour, 10 minutes|Serves: 6-8|
RECIPE:
INGREDIENTS:
Lemon Biscotti:
6 tablespoons unsalted butter
10 tablespoons granulated sugar
2 eggs
1/4 teaspoon almond extract
4 tablespoons lemon zest
2 cups all-purpose flour
3/4 teaspoon baking powder
2 tablespoons lemon juice
Lemon Glaze:
1/4 cup powdered sugar
2 tablespoons lemon juice
STEPS:
Preheat your oven to 350 degrees F.
In an electric mixer beat together butter and sugar. Add in your eggs, almond extract, and lemon zest. Pour in your flour, baking powder, lemon juice and knead until it forms a thick dough.
Blend your almonds (in a blender) until they are roughly chopped. Sprinkle them onto a baking sheet and into a rectangle. Divide your dough into two rectangles, Pat them down onto your crushed almonds. They should be about 1 1/2- 2-inches thick. Brush on egg wash and bake for 30 minutes.
Take out of oven and lower your temperature to 325 degrees F. Cut them into 1-inch thick strips. Bake once more, for 25 minutes.
While your biscotti cools, make the glaze. In a small bowl mix together powdered sugar and lemon juice. Drizzle onto biscotti.
Enjoy!
- The Bored Baker 👩🏽🍳