Portuguese Biscotti Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
1/2 cup: Butter,
1 tbsp: Lemon zest,
1/4 cup: Lemon juice,
3: Egg,
3 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Cookies