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!
6 Tbsp butter, softened
3/4 cup granulated sugar
2 Tb lemon zest (from 2 large lemons or 3 small ones)
1 tsp vanilla
1/2 tsp lemon extract
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
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!
Shared at Treasure Box Tuesday