Ingredients:
2 c. unbleached all-purpose flour
1 tbsp milk
1 c. sugar
2 eggs
1/2 tsp. baking powder
1/2 tbsp vanilla extract
1/2 tsp. salt
1 fresh Sunkist lemon
1/2 stick cold butter
Cooking Instructions
Preheat Oven at 350°. Grease a baking tray and set aside (Crisco or Pam baking spray is fine.) In a small bowl whisk together the 2 eggs, Vanilla and milk. Clean your lemon and then grate the rind (just the yellow part so you see the white under the skin) into the liquid mix. When the rind is gone from the lemon, slice in half and squeeze the juice in from only one half. Whisk your liquid mix again. Set aside. In a large bowl combine flour, sugar, baking powder and salt. Sift so the mixture is blended well. Running a whisk through it works as well. Now prepare to use your hands. Cut the butter into small chunks and add to flour mixture. Then with your hands in the mix, break up the butter and blend it with the mixture using your fingers. You want this dry mixture to appear like crumbs. Once you have a good mix, create a well in your dry bowl and pour in your wet ingredients. Stir this mixture with a wooden spoon until it is too hard to mix. The mixture will be crumbly. From here finish mixing your ingredients with your hands like kneading bread., then roll it into a ball. Transfer your mixture to a floured surface and roll out your ball to resemble a 10-12" log. Bring your dough over to prepped baking tray. Using your hands flatten the log into a large oval shape. It should now be 6" wide and 20" long or more. Bake for 30 minutes When you take it out of the oven, let it cool for only 5 minutes. Then with a sharp knife cut the biscotti out into 3/4 inch wedges. You should get about 12-15 pieces. After cutting, flip the biscotti wedges on their sides and place back in the oven for 10-12 more minutes. Once they cool they harden from the second bake. Yum, they are ready!!!
Note: Try to use your hands or a pastry cutter, using a mixer turns the dough from bread-like to cookie-like... this creates a flatter cookie and a harder cookie! Using your hands makes for a softer finished product.
2 c. unbleached all-purpose flour
1 tbsp milk
1 c. sugar
2 eggs
1/2 tsp. baking powder
1/2 tbsp vanilla extract
1/2 tsp. salt
1 fresh Sunkist lemon
1/2 stick cold butter
Cooking Instructions
Preheat Oven at 350°. Grease a baking tray and set aside (Crisco or Pam baking spray is fine.) In a small bowl whisk together the 2 eggs, Vanilla and milk. Clean your lemon and then grate the rind (just the yellow part so you see the white under the skin) into the liquid mix. When the rind is gone from the lemon, slice in half and squeeze the juice in from only one half. Whisk your liquid mix again. Set aside. In a large bowl combine flour, sugar, baking powder and salt. Sift so the mixture is blended well. Running a whisk through it works as well. Now prepare to use your hands. Cut the butter into small chunks and add to flour mixture. Then with your hands in the mix, break up the butter and blend it with the mixture using your fingers. You want this dry mixture to appear like crumbs. Once you have a good mix, create a well in your dry bowl and pour in your wet ingredients. Stir this mixture with a wooden spoon until it is too hard to mix. The mixture will be crumbly. From here finish mixing your ingredients with your hands like kneading bread., then roll it into a ball. Transfer your mixture to a floured surface and roll out your ball to resemble a 10-12" log. Bring your dough over to prepped baking tray. Using your hands flatten the log into a large oval shape. It should now be 6" wide and 20" long or more. Bake for 30 minutes When you take it out of the oven, let it cool for only 5 minutes. Then with a sharp knife cut the biscotti out into 3/4 inch wedges. You should get about 12-15 pieces. After cutting, flip the biscotti wedges on their sides and place back in the oven for 10-12 more minutes. Once they cool they harden from the second bake. Yum, they are ready!!!
Note: Try to use your hands or a pastry cutter, using a mixer turns the dough from bread-like to cookie-like... this creates a flatter cookie and a harder cookie! Using your hands makes for a softer finished product.
