Two Hungry Brunettes: Lemon Rosemary Biscotti

Lemon and Rosemary are a natural pair so when I combined the two to create these biscotti, the end result was clean tasting, crispy, perfection. These biscotti make a great snack or as a grand finale to a light, fresh meal. Even though they take a little more time and effort than your standard cookie the end result is well worth the time and effort.

Ingredients for Biscotti:
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
Pinch of salt
1 stick of unsalted butter, softened
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tbsp. of fresh squeezed lemon juice
1 tbsp. of fresh chopped rosemary

Ingredients for Icing:
1/2 cup confectioners sugar
Juice of half a lemon
1/2 tsp. finely chopped rosemary

Directions:
Begin by heating the oven to 350 degrees F. and oil a baking sheet and set aside.
Sift together the flour, baking soda, baking powder, and salt into a bowl, set aside.

Zest the lemon with a microplane and finely chopped the rosemary.

In another bowl cream together sugar and butter until light and fluffy.

Add the eggs, lemon juice, lemon zest and rosemary.

Stir the flour mixture into the butter mixture.

On a well floured surface, with floured hands roll the dough into a 1 inch thick log. This dough is very soft so make sure to work with a lot of flour.

Cut the log into two pieces and transfer to the baking pans, 2 inches apart, reshape the dough on the baking pan if you need to.

Bake for 20 minutes or until firm in the center.
Remove from the oven and reduce the oven to 275 degrees F. When the logs are cool, move to a cutting board and with a serrated knife cut the ends to have straight edges, then cut on a diagonal.

The middle pieces will be longer then the end pieces, cut those in half.

Return to baking pan and bake again for another 20 minutes or until they feel dry.

While the biscotti are baking for a second time, whisk powder sugar, lemon juice and finely chopped rosemary in a small bowl. You want this to be runny.