EagleTribune.com, North Andover, MA

July 12, 2013

Taste of summer in a cookie

Limoncello, lemon oil add zest to biscotti


The Eagle-Tribune

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Limoncello is a classic Italian liqueur made in the south of Italy for more than a hundred years. The drink is traditionally made from the zest of Femminello St. Teresa lemons steeped in grain alcohol. The zest is steeped until it releases oil, resulting in a yellow liquid that can then be mixed with simply syrup.

As the days get hotter, the tart bite of the zest of a lemon sounds like a refreshing sojourn from summer dessert staples such as dripping popsicles or melted cakes.

Biscotti master Rosanne LeBlanc shows us an easy way to incorporate the taste of lemon into gourmet biscotti.

Limoncello is traditionally drunk chilled over ice, but Rosanne adds the liqueur and lemon oil to her biscotti, harnessing the citrus notes to add fresh summer flavor to her delicious treats. The lemon flavor in tandem with the sweetness of the frosting and pastry allows for a perfect mix of sweet and tart that appeals to all.

Quick tip from Rosanne: make sure to add lemon oil to the frosting, not lemon extract. Lemon extract will seize the chocolate, or make it harden.

Limoncello Biscotti

Ingredients

5 to 10 biscotti

1/2 teaspoon lemon oil

2 teaspoons limoncello

1/4 cup white or yellow chocolate

Instructions

1. Make basic biscotti, but add 1/4 to 1/2 cup of limoncello liqueur and a tablespoon of lemon oil to the batter before baking. Let the biscotti cool completely before frosting.

2. Begin by melting chocolate. If you have access to yellow-dyed chocolate, use that, otherwise add yellow food coloring to white chocolate.

3. Add lemon oil to the melted chocolate and stir it in.

4. Spread the melted chocolate on a flat side of the biscotti. It does not need to look perfect, so be messy and give it that homemade feel.

5. Allow the chocolate to dry.

6. Once dried, add the remaining melted chocolate (re-melt if needed) to a piping bag, or plastic bag, and remove a corner.

7. Drizzle the chocolate on the biscotti and let dry.

Recipe courtesy of Rosanne LeBlanc, Rosanne’s Biscotti, Gloucester, 2013.