Lemon Limoncello Biscotti

Adapted from Cooking Light 

2 3/4 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 1/2 tablespoon grated lemon rind

2 tablespoons Limoncello (or lemon juice)

1 tablespoon vegetable oil

3 large eggs

Cooking spray

Preheat oven to 350°.  

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, Limoncello, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.  

Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.  

Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Note:  After slicing the biscotti, I place the cut cookies "standing up" rather than on one side or the other and bake for 16-18 minutes - alleviates turning!

Recipe Source: http://livlifetoo.blogspot.com/2011/04/lemon-biscotti-and-limoncello-for.html