Lemon Biscotti

What do I do on a snowday? Bake.

As the buses were canceled on Friday, and I had all of one student show up to class, I was dismissed for the day. What better place to spend my free afternoon than in the kitchen!

I made some delicious French Onion Soup for lunch mmmmm so comforting on a snowy day. Secret ingredient that makes this soup? Apple. Yep, I am really digging the apple and onion pairing right now. They make such a sweet couple :)

As I had a few leftover lemons in the fridge I decided to make some lemon biscotti for everyone to enjoy with their tea after skiing. This recipe is really simple and fast, and the cookies come out crisp and lemony fresh. Don't let the dough throw you off, it will be very sticky when forming the logs but just wet your hands with some cold water to make it easier.

This biscotti is really nice, and would be especially nice dipped in a little white chocolate.

So the school buses didn't run again today... and there is a strong chance that they won't come tomorrow either. Why don't we just cancel the whole week and start the holidays early? I'd be up for spending a few extra days in Spain before flying out to Marrakech on Saturday.

Oooohh I cannot wait for the sights, scents and tastes of Morocco!!

Lemon Biscotti

1/4 cup light olive oil
3/4 cup white sugar
1 teaspoon lemon juice
2 teaspoons lemon zest
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt

Preheat the oven to 300 degrees F. Line baking try with none-stick parchment paper.

In a medium bowl sift together the flour, salt and baking powder.

In a large bowl, blend together the eggs and oil. Beat in the lemon juice, zest and then the eggs. Gradually stir the dry ingredients into the wet.

Divide dough in half. Form two logs (12x2 inches) on baking tray. Dough will be very sticky so we hands with cold water when handling it.

Bake for 35 minutes in the preheated oven, or until logs just begin to brown lightly. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet and return to oven for approximately 8 to 10 minutes, or until dry; cool. Store in an airtight container.