Italian Lemon Cookies - Biscotti al Limone

Preparation Time: 45 minutes
Total Cooking Time: 40 minutes
Makes approximately 4 dozen


1/2 cup sugar
1 stick butter at room temperature
4 eggs
1/2 cup milk
Zest and juice of 1 lemon
4 cups flour
4 teaspoons baking powder
1/4 cup powdered sugar (optional)

Pre-heat the oven at 350 degrees. Grease 2 cookie sheets or spray them with cooking spray. In a medium bowl, using a mixer, combine the sugar and butter together. Slowly add eggs, milk, lemon peel, lemon juice, flour, and baking powder. Mix well.

With the tip of a spoon, drop the dough in small amounts the size of a walnut on one cookie sheet about 2 inches apart. Bake for 10 minutes or until the top is golden brown. Meanwhile, fill the second cookie sheet with the dough the same way, and bake after the first batch is done.

Let the first batch cool for a few minutes, then remove the cookies from the cookie sheet with a metal spatula and place them on a platter; sprinkle the tops with powdered sugar (optional) while still warm. Repeat the process until finished. Cool and serve.

I remember all the excitement the first time my Mom made these in her brand-new, free-standing, REX, gas stove: a special gift from her Grandparents. It was one of the very first, free-standing stoves in the area, and all the curious neighbors came by to see it.

Everyone cooked mostly over a fire except for some families that had one of those small, 3-burner, white, porcelain-on-steel, cook-tops that sat on a flat surface (much like the ones they use for camping nowadays). They came with unsightly and dangerous gas tanks that could easily explode with tragic results.

The Brick Oven

Cooking Pasta

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