Looking for an easy dessert that travels well and will impress your family and friends? These lemon glazed biscotti are perfect! They are best served fresh-from-the oven so that they are warm and chewy, not hard and crunchy like typical biscotti. My husband’s recipe for cannoli cream is a great compliment to these cookies.
The warm cookie against the cool and creamy cannoli filling tastes like heaven in your mouth. If you serve this at your next party your guests will think you slaved over a hot stove and a KitchenAid all day but the truth is this dessert is super easy to make! Here’s the recipe and some tips from me to help you along!
Lemon Glazed Cookies
For the cookies:
½ cup unsalted butter (softened)
½ cup white sugar
2 whole eggs
2 tablespoons grated lemon zest
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup toasted silvered almonds
For the glaze:
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon milk
***Cannoli cream recipe is below**
Preheat your oven to 350 and prepare a baking sheet in your favorite way. I like to use cooking spray but you could line with parchment paper or use butter.
As with most cookie recipes start out by mixing dry and wet ingredients separately. Cream your butter and sugar with a hand mixer until it is light and fluffy. If you under-beat these two ingredients your cookies will be grainy- do not skip or skimp on this step! Add your eggs, one at a time. Then add the lemon zest and vanilla. Set this aside and take out a new bowl to prepare your dry ingredients.
Sift your flour, baking power and salt together. Slowly add this mixture to your wet ingredients (about one cup at a time, stopping to mix it in entirely before adding another cup). Mix in almonds (don’t forget to toast them before!). Your dough will be slightly sticky- that’s OK! Your cookies will still come out just fine!
Lay your dough out on a floured surface and knead until the dough holds its form. Then separate the dough into two portions. Form two logs on your baking sheet. Bake for 25 minuets (don’t forget to set a timer- this is important).
After 25 minuets of baking it’s time to actually make your dough into cookies! Take your logs out of the oven and lower the temperature to 325. Let the logs cool slightly on a cutting board for about 5-10 minuets. Take a sharp chef’s knife and cut your log into strips, creating your cookies. This recipe makes a small batch (NOTE: double this recipe if you are feeding a crowd!) so I like to cut mine on the thinner side. There is no right or wrong way to cut them.
Place your cookies back on the baking sheet and bake for 5 minuets on each side, for a total of 10 minuets. Let them cool slightly (so they are not burning hot but still warm). Prepare your glaze by mixing all of the ingredients in a small bowl. It should be thick but still look and pour like a liquid. Glaze each cookie on wax paper and let dry.
Transfer to a tray and serve with cannoli cream (see below).
3/4 of a large container of ricotta cheese- do not use part skim! (approx. 32 ounces)
2 small containers of mascarpone cheese (approx. 16 ounces) *NOTE: You can find this Italian cream cheese in most supermarkets. If all else fails try an Italian specialty shop- they are sure to have it.
1/2 box of powdered sugar (approx. 2 cups)
1 bag of semi sweet chocolate chips
2 Tablespoons vanilla
1 cup water
2 Tablespoons cornstarch
1/2 cup white sugar
The best part about this recipe is that most of the measurements are either the whole or almost the whole container, so you can just throw it into your stand mixer without measuring anything out! Start off by mixing your ricotta and mascarpone cheese together. Add vanilla, then add the powdered sugar. Your mixture will be sweet, but not sweet enough yet!
We will need to thicken and sweeten the cheese. In a bowl mix together your water, cornstarch and white sugar. Add to the cheese mixture. Everything should begin to thicken. Here is where you will need to exercise a little cooking creative freedom… If you feel like your cream is still too loose (it should be stiff enough to scoop up but creamy enough to spread as you would a frosting) add another tablespoon of cornstarch mixed with three tablespoons of water. If you feel like it is not sweet enough do the same with your white sugar and water (in the same proportions). Do this until your mixture looks creamy enough and is sweet to your liking.
Let the mixture chill for at least a half hour before serving. I like to let it sit overnight, but if you are making it the same day as your event a half hour will do.
Sit back and enjoy as the endless compliments come in!!