Sweet sweet Friday: Lemon Biscotti

Some days, you don’t feel like an all-singing, all-dancing, all-chocolate-with-caramel-and-piped-rosettes extravaganza. Some days, all you want is a something to nibble while you sit down with a nice cup of tea to read the paper and do the crossword. These biscuits are just the ticket.

Little Kitchen Around The World Lemon Biscotti

Little Kitchen Lemon Biscotti
This slightly tweaked recipe is from a sweet book a friend sent me recently, Little Kitchen Around The World. It would be a great Christmas present for a keen small cook – or their parents. They’re not biscotti in the sense of something you crunch into fearing an expensive visit to the dentist, but an an intriguing mixture of soft and chewy. The two other things you should know about them is that the raw mixture is addictively good and the cooked biscuits are very good with sharp cheddar cheese.

130g butter, melted
2 1/2 cups flour
2 1/2tsp baking powder
1/4tsp baking soda
1 cup caster sugar
1tsp vanilla extract
150g sour cream
1 egg plus 1 egg yolk
finely grated zest of two lemons

3/4 cup icing sugar

Sift the flour, baking powder, baking soda and sugar into a large bowl. Add the melted butter, vanilla, sour cream, eggs and lemon zest and mix well to a firm dough. Cover the bowl with plastic and put in the fridge for at least 20 minutes (you could probably leave it for two hours without any harm coming to it).
When you’re ready, preheat the oven to 200C and line three baking trays with baking paper. Sift the icing sugar into a shallow bowl. Roll tablespoons of the mixture into balls, then roll them in the icing sugar so they are well-coated. Place them on the prepared trays, allowing room for spreading.
Bake for 10 minutes, until light gold in colour. Cool for a few minutes, then remove to a rack to cool completely. Makes 36.

Have a sweet, sweet Friday and a great weekend, everyone.



  1. September 29, 2011 / 6:09 pm

    Yum! I've been "umming and ahhhing" about buying this book since I saw it on retromummy's blog (it sounds lovely, but I have soooo many books already!). I think you have convinced me it's a go-er. This recipe sounds delish.

  2. September 29, 2011 / 6:35 pm

    Soft and chewy, yum! These look seriously good.

  3. September 29, 2011 / 6:54 pm

    Delicious looking – love lemony things.

  4. September 29, 2011 / 6:58 pm

    The time of butter cookies(you added the lemon twist) is coming again.My favourites to nibble on:)

  5. September 29, 2011 / 8:50 pm

    Oh yum! I have some lemons to use, so perhaps I'll bake these at the weekend! Thanks for the recipe they look delicious.

  6. September 29, 2011 / 9:45 pm

    I cannot wait to make these; at work now but – oops here he comes….

  7. September 30, 2011 / 1:42 am

    lovely recipe …looks nice and soft ….weekend maybe :):)

  8. September 30, 2011 / 2:19 pm

    Lemon biscuits are one of the best, especially if soft and chewy. Yet another recipe I'm going to have to bookmark!

  9. September 30, 2011 / 4:31 pm

    How interesting, I've never seen biscotti like these before. I must give them a whirl, they look the perfect nibble for elevenses

  10. September 30, 2011 / 6:45 pm

    Fantastic biscotti! I never baked biscotti before and something needs to be done about it. It's just not right 🙂
    Have a great weekend to you too.

  11. September 30, 2011 / 7:11 pm

    These look lovely – there aren't enough little lemony biscuits in the world. Totally different to the usual twice-baked butterless biscotti I'm used to! They look gorgeous, will be giving them a try 🙂

  12. October 1, 2011 / 3:34 am

    I just made these and they were lovely. I used ricotta instead of sour cream because that what I had. Thanks for the recipe.

  13. October 1, 2011 / 5:05 pm

    Oh yum, soft and chewy definitely sells it to me, and lemon is an added bonus. Mmm.

  14. October 2, 2011 / 10:00 am

    Sharp cheddar with these lemony biscuits sounds so very good. And much nicer than actual biscotti…

  15. October 3, 2011 / 8:38 am

    Oh no… you shouldn't have said that about the raw mixture, I'm such a sucker for batters and doughs and everything in between. These look lovely and perfect for springtime.

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