Friday, 13 December 2013 07:21

Ricotta Lemon Biscotti

*recipe by Loretta Paganini




1/2 cup butter, softened
1 cup sugar
1 (4 oz.) old fashion Miceli's ricotta cheese 
2 egg yolks
2 Tbsp. lemon juice
1 teaspoon lemon zest
1 teaspoon lemon extract
1 tsp. vanilla sugar
¼ tsp. salt
2 teaspoons baking powder
2 ¼ cups unsifted flour


1. Combine all ingredients except flour. Beat with mixer until well blended. Beat in flour.

2. Divide dough in half, wrap in plastic and chill at least 1 hour.

3. On a well-floured surface, knead one dough portion into a smooth ball. roll ball into a long cigar shape, approximately ½” in diameter. Cut cigar into 2” pieces and form each piece into an “S” shape. Place on ungreased baking sheets. Repeat process with second portion of dough.

4. Place in preheated 375°F oven 7 to 10 minutes or until lightly browned at edges. Cool. Repeat with remaining dough. Decorate with Lemon Glaze. Store tightly covered.

Lemon Glaze:

With a mixer, beat 4 cups unsifted confectioners’ sugar and ¼ cup lemon juice. (Add additional amounts of lemon juice for a thinner consistency if desired.) Glaze can be divided and tined with food coloring. (Makes 1 1/3 cups).

Read 2457 times Last modified on Friday, 13 December 2013 11:13