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Cooking with Loretta Paganini: Ricotta Lemon Biscotti

October 23, 2017 - Loretta Paganini
Ricotta Lemon Biscotti Makes 48 biscottis

These are my favorite biscotti. Lemony and soft I love eating them with my coffee or with a bowl of gelato. They can be made ahead and they can be frozen for up to a month.

Chef tip: Substitute limoncello liquor for the lemon extract for a stronger lemon flavor

1/2 cup butter, softened 1 cup sugar 4 oz. old fashion ricotta cheese 2 egg yolks 2 Tablespoons lemon juice 1 teaspoon lemon zest 1 teaspoon lemon extract 1 teaspoon vanilla sugar 1/4 teaspoon salt 2 teaspoon baking powder 2 1/4 cups un-sifted flour

Combine all ingredients except flour. Beat with mixer until well blended. Gently work flour in.

Divide dough in half, wrap in plastic and chill at least 1 hour.

On a well-floured surface roll ball into a long sausage shape, approximately 1/2-inch in diameter. Cut sausage into 2” pieces and form each piece into an “S” shape. Place on parchment lined baking sheets. Repeat process with second portion of dough.

Place in preheated 350°F oven 10 to 15 minutes or until lightly browned at edges. Cool. Repeat with remaining dough. Decorate with Lemon Glaze. Store tightly covered.

Lemon Glaze Makes 1 1/3 cups

4 cups confectioners’ sugar 1/4 cup lemon juice

With a mixer, beat un-sifted confectioners’ sugar and lemon juice. (Add additional lemon juice for a thinner consistency, if desired.)

Glaze can be divided and tinted with food coloring.

Loretta is the author of "My Sanibel Kitchen."


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