Lemon Biscotti
Happy Birthday to meeeee! This Saturday I turned 30. Most of my adult life, I haven't quite dreaded reaching that landmark age, but haven't exactly been thrilled at the prospect. Thirty seemed old. Not ancient, but "mature". Like by the time I hit that big three-oh, I should be all settled down and boring. I should be done with my youngster shenanigans, turn my music down, quit fan-girling over British actors, Indian movies, and Japanese cartoons, and feel thirty. Surprise surprise, I'm not done, and I don't feel thirty! But now I have a reason to be thrilled to death about turning thirty, because now I am officially old enough to adopt our little girl from China! THAT is something worth celebrating! And guess what? I've still got plenty of youngster shenanigans to go, and if I don't feel thirty, well, China doesn't need to know that, do they? :)
I truly meant to post this recipe last week, but I was too busy having a fabulous birthday week and going through a 48-hour emotional adoption rollercoaster. (More on that later) On Tuesday The Geologist and I got surprise tickets to go to a hockey game (go Avalanche!!), we had two of our four homestudy visits, Friday we had a birthday lunch date at a beautiful "country Japanese" restaurant for ramen, my favoritest food, in a beautiful Japanese garden courtyard, and on Saturday my parents came up to play games, bringing a scrumptious Hummingbird Cake (which I will be making for you SOON! Yum!!) which was a very good thing, because I burned my Sticky Toffee Pudding Cake. :( The Geologist gave me tickets to a Lindsey Stirling concert at Red Rocks Amphitheater (that's kind of a huge deal, lol), Mom gave my a Lindsey Stirling hoodie, which I never want to take off, and a handmade glass star. Not sure if it counts as stained glass, because it's clear, but I love it. To top off a perfect birthday, I bought myself those burgundy Vans sneakers I've been coveting, so Kate and I have matching shoes!! Yup, a very good birthday. And you had to know I'd give you something lemon, because lemon everything is my favorite. And it's Spring-y!
Lemon Biscotti
Printable Recipe
6 Tbsp butter, softened
3/4 cup granulated sugar
2 Tb lemon zest (from 2 large lemons or 3 small ones)
2 eggs
1 tsp vanilla
1/2 tsp lemon extract
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
Glaze:
1 cup powdered sugar
5-6 tsp fresh lemon juice (from your zested lemons)
pinch of salt
Beat butter and sugar together until creamy. Add eggs, lemon extract, and vanilla, and beat till combined. Add flour, baking powder, and salt. Mix till smooth. (If the dough is really soft and sticky, add another 1/4 cup of flour. It should be the consistency of cookie dough.)
Line a large baking sheet with parchment paper. Dump dough onto paper and shape dough into a long log, about 13-15 inches long, and 4-5 inches wide. Smooth the top as much as possible with your fingers.
Bake in a 350 degree oven for 25-30 minutes. Tap the top to check, it should be hard. Remove from oven and let cool for 10 minutes. Carefully slice into 1/2-3/4 inch pieces with a sharp knife. Turn them on their sides and put back in the oven.
Bake 18-20 more minutes. Remove and cool completely before drizzling with glaze. For the glaze, whisk the powdered sugar, lemon juice, and a pinch of salt together until smooth and drizzle-y. Drizzle on cooled biscotti. Allow to set (about 20-30 minutes)- or refrigerate to "speed set" the glaze. Store biscotti in airtight containers!
Ah, biscotti, my favorite crunchy cookie! How I have missed you. Although, this may be my new favorite biscotti recipe. Lemony lemon biscotti!
Lightly sweet lemon cookies, crunchy yet tender, with a punch of bright, tart, lemon sunshine from the glaze. A total cinch to make, and a perfect Spring treat!
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