Lemon biscotti cookies that are crisp and dry, perfect for dunking in coffee, milk or cocoa.
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1 14 cups sugar
13 cup Land O Lakes® Butter, softened
14 cup fresh lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract
3 14 cups all-purpose flour
1 cup chopped toasted pecans
1 teaspoon baking soda
12 teaspoon salt
STEP 1
Heat oven to 375°F. Grease 2 baking sheets; set aside.
STEP 2
Combine sugar, butter, lemon juice, eggs, lemon zest and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in all remaining ingredients. (Dough will be sticky.)
STEP 3
Shape dough on lightly floured surface, with floured hands, into 2 (13x2-inch) logs. Place logs, 4 inches apart, onto prepared baking sheets; flatten logs slightly.
STEP 4
Bake 20-30 minutes or until lightly browned and firm to touch. Remove to cooling rack; cool 10 minutes.
STEP 5
Reduce oven to 300°F.Cut logs into 1/2-inch slices. Arrange slices on same baking sheets, cut-side down. Bake 10-20 minutes or until crisp and golden brown.
STEP 6
Cut logs into 1/2-inch slices. Arrange slices on same baking sheets, cut-side down. Bake 10-20 minutes or until crisp and golden brown.
