Lemon Biscotti Crisps
A thin, crispy biscotti bursting with lemon flavor is a lovely little sweet to serve with espresso. It is made using our special Biolea Lemon Oil from Greece; this oil is not infused, but rather pressed along with whole fresh lemons. This recipe makes a large number of cookies, but they are tiny so you’ll need to eat a few at a time. They keep very well in a cookie tin.
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup Biolea Lemon Oil (olives stone milled with whole fresh lemons)
- 1 cup granulated sugar
- 3 eggs
- 1 tsp. vanilla extract
- 2 tbsp. grated lemon zest
Preheat oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
Combine flour, baking powder, and salt in a bowl. In a large bowl, whisk together Lemon Oil and sugar until blended. Whisk in eggs, one at a time, until well blended. Whisk in vanilla and lemon zest. Using a wooden spoon, gradually stir in flour mixture, until a soft dough forms.
Drop each third of dough onto baking sheet in a rough log shape, leaving at least 4 inches between logs. With lightly floured hands, form each portion to make a smooth log 12 inches long by 2 inches wide.
Bake for about 30 minutes, or until firm and golden. Let cool on a rack for about 10 minutes. Transfer to a cutting board and using a serrated knife, cut crosswise on a slight diagonal into very thin slices, less than 1/4 inch thick. Return slices, cut-side down, to unlined baking sheets.
Reduce oven temperature to 300 degrees Fahrenheit and return cookies to oven for 15 minutes longer. Rotate halfway. Bake until cookies are dry and crisp but not browned.
Let cool on racks – store in a cookie tin at room temperature for two weeks or a freezer for three months.