Here"s a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.
Former non-biscotti likers have been converted after eating these. They are wonderfully refreshing and I was even able to reduce the sugar in the dough by 25% as the decadent icing provided more than enough sweetness.
I made these for company, and it was a hit! Very good dunked in coffee. My mother asked for the recipe, and that is saying a lot. Next time, I will try some almond extract in addition to the lemon extract. I used lemon juice and added about a tablespoon of Lemoncello to flavor the icing, adding enough powdered sugar to desired consistency. I spread the icing on the bottom of the biscotti instead of drizzling it on. Very good!
Made these and they are very easy! When your stuck on ingredients, this is great! As I was in a rush and didn't fully read the ingredients before I started, I was stuck when it came to the lemon extract. I used half tbs of vanilla and half tbs of almond extract instead and they still came out great! I didn't make the icing as I had no time. They were gone before I had a chance to make it! I'll make them again for sure! Nice and quick and great with coffee
I've made several kinds of biscotti regularly over the years, but this is now my absolute favorite! One batch barely lasts 3 days in our home.
Not sure what I did wrong, but the dough was way too soupy to knead. Even after adding extra flour, it was still like sticky ectoplasm. I made drop cookies from the dough, which turned out ok.
I made these like any other cookie, blended the oil, eggs and extract, rind with the sugar, then slowly added the flour, etc. I also used my mixer, not my food processor, which eliminated the need for kneading and they were not dry. I spread the mix into two logs onto two parchment lined cookie sheets. They came out excellent and are definitely a repeat in my biscotti collection!
