Description
Have a mini treat with these Iced Lemon Biscotti Bites.
Ingredients
Scale
Dough
- 1 3/4 cup all purpose flour
- 1/4 cup whole wheat white flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons limoncello (or fresh lemon juice)
- Zest from half of a small lemon
- 2 eggs
Icing
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest from half of a small lemon
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together flours, sugar, baking powder and salt.
- In another bowl, mix together oil, limoncello, lemon zest and eggs. Pour wet ingredients into flour mix, mixing until batter just holds together. Divide the dough in half.
- On a floured surface, roll out dough into a 12-inch long x 2-inch wide x 1/2-inch thick log. Repeat with other dough half.
- Place logs onto a greased cookie tray and bake for 25 minutes.
- Remove from oven and transfer logs to rack. Cool for 10 minutes.
- Reduce oven heat to 325 degrees F.
- Using a serrated knife and cutting board, slice logs into 1/2-inch wide cookies.
- Place back on cookie tray and bake for 20 more minutes, turning cookies over half way through baking.
- Remove from oven and place on racks.Cool completely before icing.
- While cookies cool, whisk together powdered sugar, 2 tablespoons lemon juice and zest.
- Once cookies are cooled, drizzle icing over all cookies. Let icing harden for about 30 minutes before serving. Store in an air tight container for up to a week.