Bright and crisp lemon biscotti with sweet glaze, perfect for dunking and long-lasting snacking.

Scale

6 tablespoons unsalted butter, room temperature

⅔ cup granulated sugar

¼ teaspoon salt

1 tablespoon grated lemon rind

1 teaspoon vanilla extract

2 to 3 tablespoons fresh lemon juice

1 ½ teaspoons baking powder

2 large eggs

2 cups all-purpose flour

1 cup powdered sugar

1–2 teaspoons lemon juice powder or lemon extract

2–3 teaspoons water

Yellow food coloring

1. Preheat oven to 350°F and line baking sheet with parchment paper.

2. Cream butter, sugar, salt, lemon rind, vanilla, and baking powder.

3. Beat in lemon juice and eggs.

4. Mix in flour until combined.

5. Shape dough into 13″x3″ log.

6. Bake 25 minutes and cool 10-25 minutes.

7. Reduce oven to 325°F and slice into ½ inch pieces.

8. Bake again 30-35 minutes until dry and golden.

9. Cool completely.

10. Mix glaze ingredients and drizzle over biscotti.

11. Dry at least 2 hours before storing.

Store in airtight container at room temperature for 2-3 weeks.

Avoid refrigeration to maintain crisp texture.