n the garlic and preserved lemon peel.
Stir the couscous
br>1/2 tsp lemon flavouring.
1 tsp
Place the lemon pieces in a cold skillet.
cup of the sugar, lemon juice, egg yolks, flour and
beat the butter, sugar, and lemon zest until well blended. Add
Combine flour, Pure Via, cranberries, lemon peel and baking powder. In
nd fluffy. Toss in the lemon zest and mix. Reduce the
Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
br>Variations include:
PECAN BISCOTTI: butter pecan cake mix -
ccasionally.
Beat in eggs, lemon peel, and vanilla until combined
eggs, sugar, butter, oil,lemon peel,lemon juice) until smooth.
Stir
o cool the biscotti completely before storing. The biscotti may be stored
tir in the pistachios and lemon peel.
Drain the cranberries
ix until combined.
Add lemon juice and mix until combined
nch-thick slices.
Arrange biscotti, cut sides down, on 2
inutes.
Mix in the lemon zest and then the flour
f pan.
Stir together biscotti crumbs and remaining butter in
owl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs
In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable \"dough\".
Roll into teaspoon-sized balls and place on a plate.
Freeze 1 hour.
Dip balls in melted white chocolate and allow to set completely on waxed paper.