Lots of you out in the big land of the internet are great cooks who inspire me. You share your love of cooking with me and I really enjoy seeing what you cook and bake. One friend recently baked Lemon Biscotti and was kind enough to share the recipe with me. I have a lot of trouble with Biscotti. Almond bread is no problem at all but Biscotti can come out of the oven like a dried out brick. When I saw this recipe I thought… well I will try again and see what happens. I was pleasantly surprised to find that the recipe worked and the biscuits are delicious and easy to make. Whoo Hoo!


The recipe does have a glaze that you can dip the Biscotti in but I decided just to sprinkle some icing sugar on them. You can slice them in thicker slices if you would prefer. If you use gluten free self raising flour you would have a gluten free version and they are terrific with a cup of tea. The recipe came from

Lemon Biscotti


For the Biscotti
    • 2 3/4 cups all-purpose flour
    • 1 cup sugar
    • 2 teaspoons baking powder
    • 1 1/2 tablespoon lemon zest
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon canola oil
    • 3 eggs
    • Cooking spray
For the Glaze
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1/8 teaspoon fresh lemon juice


    • Preheat oven to 350.
    • In a large mixing bowl combine the flour, sugar, and baking powder.
    • In a separate bowl bring together the lemon zest, lemon juice, canola oil, and eggs; add to flour mixture and stir until well blended.
    • Turn dough out on to a lightly floured surface and knead lightly 7 to 8 times.
    • Divide the dough in half.
    • Shape each portion into an 8-inch long roll.
    • Coat a baking sheet with cooking spray and place the rolls on the baking sheet, leaving a few inches between each roll.
    • Flatten each roll to 1-inch thickness.
    • Bake for 30 minutes.
    • Remove the rolls from baking sheet and let cool for 10 minutes on a wire rack.
    • Cut each roll diagonally into 15, half-inch, slices.
    • Place the slices, cut sides down, on baking sheet.
    • Reduce oven temperature to 325 and bake for 10 minutes.
    • Turn cookies over and bake for an additional 10 minutes.
    • Remove from baking sheet, and cool completely on wire rack.
    • this is what the dough looks like after the first baking in the oven.
Make the glaze.
  • Put the powdered sugar in a medium-sized bowl and add in the milk and lemon juice.
  • Whisk to combine.
  • Once the Biscotti have completely cooled, dip the flat side of the Biscotti into the glaze, or you can use a spatula and spread it – whatever is easiest for you.
  • Lay the Biscotti cut sides down until the glaze is completely dry.


Also thought I would remind you that the James Street Food Trail 2013  is on in Brisbane now and you might like to visit for some of the food and experiences. I went yesterday and enjoyed sitting with friends and tasting the gourmet food. Here are some photos of the day. I’ll be going back and looking forward to meeting Frank Camorra from Movida on Saturday at Scrumptious Reads. 


Chef demonstrations



Food stalls and then a picnic area.

Hope to see you there.


Share on Facebook