Lemon Cornmeal Biscotti with Powdered Sugar

Rustic Lemon Biscotti

Category: Desserts
Servings: 40 pieces

Ingredients:

Instructions:

1. Prepare the dough:
   Begin by sifting the all-purpose flour (00) and cornmeal into a large mixing bowl. Gently stir to combine.

2. Incorporate the dry ingredients:
   Add a pinch of fine salt and the softened butter, cut into small pieces. Use your hands or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.

3. Add the zest and liquids:
   Grate the zest of 2 lemons and add it to the bowl. Then, add the sugar, lemon juice, egg, and egg yolk. Mix everything together until combined, forming a slightly stiff dough.

4. Bring the dough together:
   If the dough feels too stiff, slowly add 2 tablespoons of water to help bring it together. Knead lightly with your hands until smooth.

5. Rest the dough:
   Shape the dough into a ball, cover it tightly with plastic wrap, and refrigerate for 30 minutes. This step allows the dough to chill and firm up, making it easier to handle.

6. Roll out the dough:
   After the dough has rested, lightly flour your work surface and roll out the dough to about a half-centimeter thickness. Use a round, fluted cookie cutter (about 6 cm in diameter) to cut out the biscotti shapes.

7. Bake the biscotti:
   Place the cut-out biscotti onto a baking sheet lined with parchment paper, ensuring they’re spaced slightly apart. Bake in a preheated oven at 180°C (350°F) for about 12-15 minutes, or until the edges are lightly golden.

8. Cool and finish:
   Allow the biscotti to cool completely on a wire rack. Once cooled, dust lightly with powdered sugar before serving.

These rustic lemon biscotti are perfect for any occasion, bringing the perfect balance of tangy lemon flavor and a light, crunchy texture. Enjoy them with a hot cup of tea or coffee for an extra indulgence!