Side Pannel
Portuguese Biscotti
Ingredients List
- 1 c Sugar
- 1/2 c Butter
- 1 tb Lemon zest
- 1/4 c Lemon juice
- 3 Egg
- 3 c Flour
Directions
In large bowl of an electric mixer, beat 1 cup of the sugar and butter
until well blended. Add lemon peel and juice; mix to blend. Beat in eggs, 1
at a time, until smooth. Gradually stir in 3 cups of the flour, mixing
well. cover and chill until dough is firm enough to handle easily, at least
3 hours or as long as 2 days. For easier handling, chill the dough before
you form the ring-shaped cookies. Divide dough in half. Cover and chill 1
portion. Divide other half into 8 equal pieces. With floured fingers, roll
each piece on a lightly floured board to make a 10-inch rope. Overlap ends
of each rope slightly to form a ring. Place rings about 1 inch apart on a
greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300
F. oven until golden, 35-40 minutes. Remove cookies from pans and let cool
completely on racks. Repeat with remaining dough. Serve or store airtight
up to 10 days.
until well blended. Add lemon peel and juice; mix to blend. Beat in eggs, 1
at a time, until smooth. Gradually stir in 3 cups of the flour, mixing
well. cover and chill until dough is firm enough to handle easily, at least
3 hours or as long as 2 days. For easier handling, chill the dough before
you form the ring-shaped cookies. Divide dough in half. Cover and chill 1
portion. Divide other half into 8 equal pieces. With floured fingers, roll
each piece on a lightly floured board to make a 10-inch rope. Overlap ends
of each rope slightly to form a ring. Place rings about 1 inch apart on a
greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300
F. oven until golden, 35-40 minutes. Remove cookies from pans and let cool
completely on racks. Repeat with remaining dough. Serve or store airtight
up to 10 days.
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