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Print this Recipe    Biscotti 63

PORTUGUESE BISCOTTI

1 c sugar
1/2 c butter
1 T lemon zest
1/4 c lemon juice
3 egg
3 c flour

In large bowl of an electric mixer, beat 1 cup of the sugar and
butter until well blended. Add lemon peel and juice; mix to blend.
Beat in eggs, 1 at a time, until smooth. 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.
For easier handling, chill the dough before you form the ring-shaped
cookies. 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 a greased 14x17 inch baking sheet. Sprinkle light
with sugar. Bake in a 300 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.

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