Lemon Biscotti with Sour Lemon Drizzle

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.

Yield: 2 1/2 dozen (serving size: 1 biscotto)

Ingredients

• 2 3/4  cups  all-purpose flour
• 1  cup  sugar
• 2  teaspoons  baking powder
• 1  tablespoon  grated lemon rind
• 2  tablespoons  fresh lemon juice, divided
• 1  tablespoon  lemon extract
• 1  tablespoon  vegetable oil
• 3  large eggs
• Cooking spray
• 2/3  cup  powdered sugar

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; 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.

Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

Nutritional Information

Calories:

91 (12% from fat)

Fat:

1.2g (sat 0.3g,mono 0.4g,poly 0.4g)

Protein:

1.8g

Carbohydrate:

18.4g

Fiber:

0.3g

Cholesterol:

22mg

Iron:

0.6mg

Sodium:

39mg

Calcium:

23mg