Lemon & Rosemary Biscotti

Posted on June 5, 2011

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I can eat oodles and oodles of biscotti! Somewhere in my head I have convinced myself that because they don’t contain butter they are not so naughty and therefore I can justifiably eat lots of them!

For a long time I bought the ready-made biscotti that popped up in the supermarkets’ continental biscuits section a few years ago. Since then, I have discovered how very easy they are to make and have made lots of my own instead.

I served a batch of these particular biscotti with my recently posted Rhubarb and Orange fool recipe, however they are equally nice on their own served alongside good quality coffee.

If you try these, love them and want to make some more, it’s worth taking a look at my previous post of Fruit and Nut biscotti. Absolutely lovely and I’ve since improved them by dipping half of each side in melted chocolate and allowing to harden in the fridge before serving. Undoubtedly this take away the butter-free goodness, but you can’t argue with a fruit, nut and chocolate mix for flavour!

Hope you enjoy these!

Lemon & Rosemary Biscotti (make 20-24)

225g plain flour, 180g caster sugar, 1/2 tsp baking powder, pinch salt, 2 eggs, 1 lemon (zest only), 1 tsp vanilla extract, 2 tsp finely chopped rosemary leaves

Preheat the oven to 200c/GM5. Combine all the ingredients in a bowl and mix to a slightly sticky dough (it may take a minute of two to fully combine). Lay a piece of baking paper on a baking sheet. Split the mixture into two and form two logs. Lay each on the baking sheet with a good distance between the two (the mixture will spread slightly). Place in the oven for 20 minutes until golden. Remove and use a serrated knife to cut into slices width-ways (1-2cm think). Flatten each slice slightly, spread onto the baking sheet (you may need another at this point) and return to the oven for a further 5 minutes. Remove and leave to cool and harden before serving.

Biscotti can be stored in an airtight container for a week.

Enjoy eating,

Helen x

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