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These crunchy cookies from Michael Van der Valk of Berry's
Pastry Shop in Antioch require two steps to bake but only one to mix. They hold
for months in an airtight container.
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Lemon Biscotti
3 cups flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup (1 stick plus 3 tablespoons) softened butter
1 cup granulated sugar
3 large eggs, whipped (plus 1 egg mixed with a teaspoon of water for egg wash)
1/4 teaspoon lemon extract
Zest from 2 lemons
Preheat oven to 375 degrees. Combine all ingredients and mix until smooth.
Divide dough in half and roll into two logs about 12-inches long. Flatten top.
Transfer logs to cookie sheets, brush with egg wash and bake at 375 degrees for
20 minutes.
Let logs cool slightly, then carefully transfer to a cutting board and cut
crosswise into cookies about 1/2-inch thick. Transfer individual cookies back to
cookie sheet, standing them on edge. Bake again for about 5 minutes or until
just dry.
Makes about 40 biscotti
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