BISCOTTI S

Biscotti S are traditional Italian cookies that are formed in the shape of an S, hence the name Biscotti S.

Lightly fragrant with the infusion of finely grated lemon peel and extra virgin olive oil. Perfect for dipping in your morning coffee, just like many Italians do everyday.

BISCOTTI S RECIPE

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes

Servings: 16 Cookies

Ingredients:

Dough

• 2 cups all purpose flour

• 1 teaspoon baking powder

• pinch of salt

• 2 eggs

• 1/2 cup granulated sugar

• 1/3 cup extra virgin olive oil

• 1 teaspoon vanilla extract

• the zest of 1 whole lemon finely grated

Icing

• 1 cup icing sugar

• 1 tablespoon freshly squeezed lemon juice

Instructions:

1. Preheat oven to 350 degrees and position rack to middle of oven.

2. Line a large cookie sheet with parchment paper and set aside.

3. Sift together the flour, baking powder and salt into a medium bowl.

4. Either in a medium sized bowl using a hand-mixer or in the mixing bowl of your stand mixer (with the wish attachment attached) whisk the eggs on high speed, until frothy.

5. Slowly add the sugar into the eggs and continue to whisk until the mixture is slightly thickened.

6. At this time, add the extra virgin olive oil, vanilla extract and lemon zest and continue to whisk. Make sure all the ingredients are well combined.

7. With a rubber spatula or wooden spoon, add the sifted dry ingredients (flour, baking powder and salt) to the wet mixture (eggs, oil, extract and zest) and mix until all of the ingredients are well combined. The dough will be soft and pliable.

8. On a clean, lightly floured surface, dump the dough mixture onto your surface and gently work the dough until soft and smooth. Do not kneed or overwork the dough too much. You just want to make sure the dough is smooth and not crumbly.

9. Break-off a piece of dough, about 2 tablespoons worth, and roll out the dough into a 6-inch strand rope that is about 1/2 inch in width. Next, gently form the rope into a letter S. Use the posted photo above for a guideline of shape, form and tightness.

10. Place the cookie onto the parchment lined cookie sheet.

11. Continue steps 9 and 10, until no dough is left.

12. Bake in over for 15 minutes, until the bottoms are slightly browned. This type of cookie should be pale in colour.

13. Remove cookies from oven and cool on a wire rack.

14. Once the cookies are cool, prepare the icing mixture by mixing the icing sugar with the lemon juice. The icing should not be runny and not too thick. A good consistency to drizzle and spread over the cookies.

15. Drizzle the icing over the cookies and use either a pastry brush or the back of a spoon to spread the icing over the cookies, making sure the tops are evenly and fully covered.

16. Let the icing dry and then enjoy!