Portuguese Biscotti

1. 1

   In large bowl of an electric mixer, beat 1 cup of the sugar and butter until well blended.

2. 2

   Add lemon peel and juice; mix to blend.

3. 3

   Beat in eggs, 1 at a time, until smooth.

4. 4

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

5. 5

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

6. 6

   Divide dough in half. Cover and chill 1 portion.

7. 7

   Divide other half into 8 equal pieces. With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope.

8. 8

   Overlap ends of each rope slightly to form a ring.

9. 9

   Place rings about 1 inch apart on a greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300u00b0F oven until golden, 35-40 minutes.

10. 10

    Remove cookies from pans and let cool completely on racks. Repeat with remaining dough.

11. 11

    Serve or store airtight up to 10 days.

* Per serving · 4 servings · Values may vary.

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