Glazed lemon biscotti

I know what you’ll think: since becoming a biscotti-fanatic it was just a matter of time before I baked lemon biscotti, right? So, here you have it, and to make up for all this time it is a double lemon biscotti: the biscotti are heavily perfumed with lemon zest and the glaze is deliciously tangy from the juice – as Brilynn would say, “go big or go home”. :D

Glazed lemon biscotti
slightly adapted from the wonderful Great Cookies: Secrets to Sensational Sweets

Biscotti:
2 cups (280g) all purpose flour
1 teaspoon baking powder
¾ teaspoon ground cardamom
¼ teaspoon salt
½ cup (1 stick/113g) unsalted butter, slightly firm
finely ground zest of 2 lemons
¾ cup (150g) granulated sugar
1 large egg
2 large egg yolks
1 teaspoon vanilla extract

Glaze:
1 ½ cups (210g) confectioners’ sugar, sifted
1 tablespoon fresh lemon juice
1 tablespoon corn syrup
about 1 tablespoon hot water

Preheat the oven to 180°C/350°F. Line a large baking sheet with baking paper.
Sift together the flour, baking powder, cardamom and salt. Set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter and zest on medium-low speed. Increase to medium and add the sugar in a steady stream. Beat for 1 minute longer.
Beat in the egg, then the yolks and vanilla and beat for 1 minute. On low speed, add the sifted ingredients in two additions, mixing just until incorporated.
Spoon half the dough onto one side of the prepared sheet and, with floured hands, shape it into a 5x35cm (2x14in) log. Repeat with the remaining dough.
Bake for 18-20 minutes or until set on top and lightly browned. Remove from the oven and place over a wire rack for 15 minutes. Lower the oven temperature to 160°C/325°F and line another large baking sheet with baking paper.
Carefully lift one log at a time from the baking paper and slice into 1cm (½in) slices. Lay the biscotti slices onto the prepared baking sheet. Bake for 10 minutes each side or until golden. Remove from the oven and place onto a wire rack.
In the meantime, make the glaze: combine the sugar, lemon juice, corn syrup and the water and mix until the glaze has a drizzable consistency – add more water if necessary. While the biscotti are still warm, place them very close together in the sheet then dip a fork in the glaze and quickly move it back and forth over the biscotti. Let cool to room temperature and wait for the glaze to dry before storing.
Biscotti can be kept in an airtight container at room temperature for up to 3 weeks.

Makes about 40