Recipe: Lemon Biscotti (includes recipe for homemade lemon vodka)

LEMON BISCOTTI

FOR THE LEMON VODKA:
3 organic lemons
1 bottle good-quality vodka
(Or, use purchased Lemon Vodka)
FOR THE COOKIE DOUGH:
1 1/2 cups unbleached all-purpose flour
1 1/2 cups yellow cornmeal
1/4 teaspoon baking powder
1/4 teaspoon sea salt or kosher salt
1/2 cup unsalted butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon grated lemon zest
1/4 teaspoon pure lemon oil such as Boyajian brand (see Note)
1/4 cup lemon vodka

TO PREPARE THE LEMON VODKA:
Using a vegetable peeler and, working in a spiral from one end to the other (try to remove as little white as possible), remove zest from lemons. Poke strips into an almost-full bottle of vodka. Cap bottle and leave in dark place for 3 to 4 weeks before using. Or, use purchased lemon vodka.

TO PREPARE THE COOKIE DOUGH:
Sift together flour, cornmeal, baking powder and salt into a medium bowl; set aside.

In large bowl, using electric mixer, cream together butter and sugar until light in color, about 2 minutes. Add egg yolks one at a time, mixing well after each addition. Mix in lemon zest, lemon oil and vodka. Using wooden spoon or mixer at low speed, add sifted dry ingredients, mixing well. Cover dough with plastic wrap and refrigerate 30 minutes.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Butter baking sheet and dust lightly with cornmeal, or line with a silicone baking mat.

Divide dough in half. Using your hands and working on a lightly floured surface, form each half into a log 9 inches long and 1 1/4 inches in diameter. Place logs on sheet, spacing them well apart (they will spread during baking). Bake 30 minutes. Logs will be very pale.

Remove baking sheet from oven, and reduce oven heat to 300 degrees.

When logs are cool enough to handle, transfer to cutting board and cut on diagonal into slices 1/2 inch thick. Place slices cut side down on baking sheet.

Return to oven and bake cookies 15 minutes. Turn them over and continue baking until lightly browned, about 10 minutes longer. Transfer cookies to wire rack and let cool completely.

Store in an airtight container at room temperature up to 1 week.

Note: Pure lemon oil is just that, oil extracted from lemon zest, rather than lemon extract, which is lemon oil mixed with alcohol. It is perishable, so always store in the refrigerator. Boyajian lemon oil is available in gourmet markets

Makes about 36 cookies
Adapted from source: The Olive Harvest Cookbook: Olive Oil Lore and Recipes from McEvoy Ranch Gerald Gass with Jacqueline Mallorca