Lemon Biscotti

Recipe courtesy of Lina
1 cup sugar
2 eggs
4 tablespoons butter
1 Tablespoons Lina’s Crema di Limoncello
2 teaspoons fresh lemon juice

2-3/4 cups flour
1/2 tsp. baking soda

2 Tablespoons fresh lemon zest
Turn onto lightly floured board and knead couple times just until it is smooth, do NOT overwork dough. Cut in half and form into two rolls 10”-12” in length depending on how large you want biscotti to be.

Place on ungreased cookie sheet and press lightly with fingers to slightly flatten top of rolls and bake at 350 degrees for 25-30 mins (depending on size of roll) or until light golden brown. Cool approx. 15 mins or until you can cut without dough falling apart. cut on the diagonal in 1/2” to 5/8” slices. Lay cut side down on baking sheet and return to oven, reduce heat to 300 degrees and cook an additional 10- 15 mins then remove from oven, turn biscotti and cook additional 10-15 mins. until golden brown. Remove to rack and cool completely. ½ cup high quality white chocolate morsels, melted and cooled
2 Tablespoons Lina’s Crema di Limoncello
2 Tablespoons confectionary sugar
1 Tablespoon fresh lemon zest (for garnish)

Microwave for 30 seconds, then stir. Repeat at 15 second intervals until chocolate is melted, take care not to burn chocolate, cool. Stir in Lina’s and confectionary sugar then stir until smooth. Spread generous layer of icing on biscotti and top with light sprinkle of lemon zest. Let dry on rack out of humidity. Can be put in refrigerator for 15-20 to speed up setting process.

Once completely set store in dry, airtight containers.