I'm having trouble getting past lemons this season!! With another bucket of Dad's lemons on our doorstep I'm still searching for uses for the tart zests and juices. While we have had Lemon Chicken, Lemon Muffins, Lemon Bread, Hummus with Lemon and Lemon Limoncello Cheesecake with our own homemade Limoncello we are still on the search for new and exciting lemon recipes to try (Feel free to link to some below if you have a suggestion!).
When Becky, of Baking and Cooking, a Tale of Two Loves, approached us about her online Bake Sale to benefit the American Cancer Society on May 2nd, lemon was obviously our first thought. Putting some of our homemade Limoncello along with a bag of Lemon Limoncello Biscotti together I think we have a winner!
The highest bidder will receive a Limoncello Bottle with 200 ml of Limoncello made from lemons from my dad's tree along with a bag of our favorite Lemon Limoncello Biscotti, we'll also throw in a few of our favorite lemon/limoncello recipes! Info on Becky's Bake Sale can be found on her site with bidding starting on May 2nd. Becky is a 15 year melanoma survivor and is participating as Team Captain for The American Cancer Society's Relay for Life in her county. She is making a difference and you can too!
Using our own Limoncello, the Lemon Limoncello Biscotti receives a second dose of lemon from a helping of zest bringing even more of a lemon flavor to the table. Somewhat delicate in taste, these cookies are ideal with an evening tea or prefect with your morning coffee. I can also personally attest that they just may curb any afternoon snack craving you may be experiencing.
Bid on our package on May 2nd and we'll be happy to get a box in the mail to you quickly! If Lemon is not your thing, be sure to visit Becky's site and check out the other bakers that she has on board. I'm sure you will find some of your favorite bloggers in the midst with offerings that will help make a difference.
2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 1/2 tablespoon grated lemon rind
2 tablespoons limoncello (or lemon juice)
1 tablespoon vegetable oil
3 large eggs
Preheat oven to 350°.
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, limoncello, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
Note: After slicing the biscotti, I place the cut cookies "standing up" rather than on one side or the other and bake for 16-18 minutes - alleviates turning!