This was a recent gift for someone. I love anything citrusy, so really I should have made this for myself, but still. I normally use sunflower oil when making biscotti but this time I used butter and the results were fab. The biscotti had that perfect crunch and dissolved just right when dunked in a lovely cup of Earl Grey (obviously I had to try them for research purposes).

Lemon Biscotti  found here

• 1 ½ cups of all-purpose flour
• 1 ½ teaspoons of baking powder
• ¼ teaspoon of saltCombine dry ingredients and set aside

• ¼ cup butter (softened)
• ½ cup sugar
• 2 large eggs
• zest of 1 lemon
• 2 teaspoons of fresh squeezed lemon juice
• 2 Tablespoons of milk

In mixer, beat butter and sugar till light. Add eggs one at a time, beating well after each. Add zest and juice. Stir. Remove bowl from mixer. With a spoon, stir in half of the flour mixture. Stir in milk. Add remaining flour mixture and combine well. Shape the mixture into to two log shapes, brush with a little egg white if you like then bake for about 35 minutes until firm to the touch.

 Remove from the oven and allow to cool briefly before cutting into biscotti shapes (I find a bread knife works best for this, cut don’t saw!). Turn onto sides, cook each side until golden (about 15 minutes). Remove from oven and allow to cool before icing.
 

For the icing mix a cup of icing sugar and enough lime juice to make to a drizzling consistency. Drizzle over biscotti and allow to set.