Lemon biscotti from Ciao Biscotti: Sweet and Savory Recipes Celebrating Italy's Favorite Cookie (page 32) by Domenica Marchetti

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on May 06, 2017

    A day after making these, I found that the flavour of the biscotti had developed in a positive way. As well, they are mostly gone, enjoyed by my family with no complaints to speak of.

  • Frogcake on May 05, 2017

    These biscotti did not meet my expected biscotti standard overall. Although they were good but not excellent, don't think I will use this recipe again. A subtle lemon taste was detectable - it was not enough to call these "lemon" biscotti. Yet, I followed the recipe exactly And added half a teaspoon of fresh lemon rind. I also found the dough was a bit hard to handle. It was quite dry but the water from my hands allowed me to work it into logs for the first baking. For the second baking, I didn't find the oven temperature adequate so I increased it to 350 degrees Fahrenheit. I enhanced the flavour significantly by icing these as per the "triple" lemon biscotti recipe in the book. Considering the work and time to make these, I must admit being a bit disappointed.

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