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Lemon Biscotti

By Joanna DeChellis, Editor, Club + Resort Chef | February 7, 2018

Yield: 60 biscottibiscotti

Ingredients

1/4 cup The Perfect Purée Lemon Zest,  thawed
1 1/4 cups unsalted butter, softened
3 2/3 cups sugar
5 eggs
5 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
sanding or sparkling sugar, if desired

Procedure:

  • Preheat oven to 350 degrees.
  • Cream together the butter and sugar.
  • Add the eggs, one by one, and mix well until blended.
  • Mix the flour, baking powder and salt in a bowl, and add to the butter-sugar-egg mixture.
  • Add optional ingredients and mix until distributed throughout dough.
  • Divide dough into four pieces. Roll each piece into 14-inch-long logs and flatten into rectangles.
  • Place on baking sheets lines with parchment paper or sprayed with pan spray. Brush with beaten egg and sprinkle with sugar, if desired.
  • Bake for about 20 minutes until golden brown. Let cool for 10 minutes or until you can handle the cookie loaves.
  • Use a serrated knife to slice the loaves into biscotti, about ¾-inch wide.
  • Place slices back on pan and bake for another 10 minutes, cut side down.
  • Turn biscotti over, and bake for another 10 minutes.
  • The goal is to dry out the cookies until they are crisp.

For Glaze:

1 cup fondant (liquid fondant, not the kind used to cover cakes)
2 tbsp. The Perfect Purée Lemon Zest,  thawed

Procedure:

  • Heat fondant until melted, stir in Lemon Zest.
  • Drizzle over biscotti.

Recipe courtesy of The Perfect Puree of Napa Valley

About The Author

Joanna DeChellis, Editor, Club + Resort Chef

As Director of Content of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast, Club + Resort Talks, and has served in a variety of content-development roles over the course of her career, including digital, marketing, print, and in-person events. She’s also the Director of Community for the Club + Resort Chef Association. Prior to these roles, she was the Managing Editor of Club + Resort Business.

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