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Lemon Flavor

30 Apr 2006

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Lemon Flavor

Italian Lemon Biscotti, a Twice Baked Cappuccino Accompaniment or "Anytime" Dessert

These delightful twice-baked cookies are thought to have originated in Prato, a Tuscan city on the Italian peninsula. The word biscotto (singular form of biscotti) originates from the Latin word "bis", meaning twice and "coctum" or baked (which later became "cotto", or cooked). The Roman Legions used them probably because they could be stored for long periods of time without degrading, thus were ideal ad "army food"

After the Renaissance, a Tuscan baker brought them back from obscurity and served them with a local sweet wine. The Tuscans made biscotti flavored with almonds, plentiful in groves in Prato. In the Tuscan City of Prato, the term biscotti is a generic term for "cantucci" which is what they are still known by.

The traditional process for making biscotti is to form a loaf that looks like a small slightly flattened log from a flavored dough. The loaf is baked once, hopefully to a golden brown color. After cooling fo a few minutes, the once baked loaf is cut "on the bias" into 1/2 inch slices. These slices are returned to the oven to be baked again on both sides to brownish "toasted" cookies called biscotti. Sometimes these are partially coated chocolate, or other icing materials.

The recipe shown here is for a simple lemon flavored biscotti. The ones I made earlier today were very tasty, but this recipe is meant to be a basic recipe which you can modify by adding toasted almonds, almond extract, hazelnut, or any of the other fruits and/or nuts that are your favorites.

Lemon Biscotti

Ingredients

2 tablespoons plus 1 teaspoon olive oil
1/3 cup sugar
1 cup all purpose flour
1 egg
1 teaspoon baking powder
1 tablespoon lemon extract
1/4 teaspoon salt

Instructions

1 - Preheat the oven to 350 degrees Fahrenheit.
2 - In a bowl cream together the sugar and olive oil.
3 - Beat in the egg and lemon extract.
4 - Sift the flour, baking powder, and salt into another bowl.
5 - Slowly stir the flour mixture into the egg mixture to get a thick dough.
6 - Flour your hands and form the dough into a log about 1 1/2 inches in diameter.
7 - Flatten the log down to about 1 inch with the hands onto a greased baking sheet..
8 - Bake for 10 to 15 minutes or until golden brown in color.
9 - Cool on a wire rack for 10 minutes or more.
10 - Cut into 1/2 inch thick slices on the bias.
11 - Plac back on the bake sheet and bake for about 5 minutes on each side to crisp them.

Note - Ovens are all different so your times may need adjustment to suit your oven.

The batch I made never made it to the storage bag. They were eaten shortly after they came out of the oven.

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About the Author

Frank Ernhart, retired engineer, home chef, auctioneer, internet marketer

Website: Frank Ernhart