Recipe: Portuguese Biscotti (ring-shaped, using lemon juice and zest)

PORTUGUESE BISCOTTI

" For easier handling, chill the dough before you form the ring-shaped cookies."

1 cup sugar
1/2 cup butter, softened
1 tbsp lemon zest
1/4 cup lemon juice
3 egg
3 cups flour
Additional sugar (for sprinkling)

In large bowl of an electric mixer, beat sugar and butter until well blended. Add lemon peel and juice; mix to blend. Beat in eggs, one at a time, until smooth.

Gradually stir in flour, mixing well. Cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days.

WHEN READY TO SHAPE AND BAKE:
Preheat oven to 300 degrees F. Grease a 17x14-inch baking sheet.

Divide dough in half. Cover and chill 1 portion. Divide other half into 8 equal pieces. With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope. Overlap ends of each rope slightly to form a ring. Place rings about 1-inch apart on prepared baking sheet. Sprinkle lightly with sugar.

Bake in a 300 degree F oven until golden, 35-40 minutes. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough.

Serve or store airtight up to 10 days.

Makes 16 cookies
Source: Sunset magazine, date unknown