dessertbakingitalian
Italian Lemon Twist Cookies
A recipe for Italian lemon twist cookies, similar to biscotti but less crunchy, topped with lemon icing and sprinkles.
From YouTube · Dec 3, 2022
A recipe for Italian lemon twist cookies, similar to biscotti but less crunchy, topped with lemon icing and sprinkles.
10 min
Prep time
15 min
Cook time
25 min
Total time
1 serving
Yield
Ingredients
9 ingredientsAdjust servings
Ingredients update with servings
- 1 lemon, zest and juice
- 6 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 5 cups allpurpose flour
- 6 teaspoon baking powder
- 1 cup powdered sugar
- lemon juice (from 1 lemon, enough to make icing)
Method
14 steps- Zest and juice one lemon; set aside.
- In a large bowl, combine 6 eggs, 1 cup sugar, and 1 cup vegetable oil; mix until frothy.
- Add lemon zest and 1 teaspoon vanilla extract; mix well.
- In another bowl, combine 5 cups allpurpose flour and 6 teaspoon baking powder.
- Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
- Flour the work surface and your hands; shape the dough into a ball.
- Divide the dough into four parts, then cut each into 12 equal pieces.
- Roll each piece into a log, fold in half, and twist twice.
- Preheat oven to 350°F (177°C).
- Bake the twisted cookies on a baking sheet for 10 to 15 minutes or until edges are lightly golden brown.
- Cool the cookies on a rack.
- Prepare icing by mixing 1 cup powdered sugar with lemon juice until runny.
- Dip cooled cookies into the icing and add sprinkles while the icing is wet.
- Allow icing to set; store in an airtight container at room temperature.
Recipe notes
Equipment
- baking sheet
- bowl
- mixing utensils
- cooling rack
Storage
in an airtight container at room temperature
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