Lemon-Dill Biscotti w/ Lemon Glaze

semi-successful is only semi-sweet

I have to admit that I struggled to come up with a dessert or drink using dill. But, then I remembered a recipe from the Food Network for Lemon-Thyme Bars and thought, I can combine lemon and dill to get the same effect. I was semi-successful. The biscotti are good and lemony, but it is tough to taste the dill. I only get a hint here and there. When I make these again (and I will) I'm going to up the amount of dill I used. I've written the recipe below to reflect this change.

Despite my disappointment with this recipe, my husband says he can taste the dill. I'm not sure if he's just telling me that because he loves me, or he really can. Either way, make these biscotti to see for yourself. Here's how...

Ingredients - Makes about 28
Biscotti
1 Package (15.25 oz.) Lemon Cake Mix w/ Pudding in the Mix (suggest Betty Crocker)
1 T Vegetable Oil
2 Eggs
1 tsp. Lemon Extract
3 T Fresh Dill, minced

Glaze
1/2 C Powdered Sugar
1 Lemon, zest & juice

Directions
Preheat the oven to 350 degrees.

In a large bowl, combine the biscotti ingredients: lemon cake mix, vegetable oil, eggs, lemon extract, and dill. Mix together until a loose dough forms. Don't over mix, this will cause the biscotti to be tough.

Dump the dough onto a large ungreased baking sheet. Form it into a 14 x 3 in. rectangle, about 1/2 in. thick. Bake for 20-25 minutes or until golden brown. Cool on the baking sheet, set on a cooling rack, for 15 minutes.

Next, carefully move the partially cooked dough to a cutting board. Using a large serrated knife, cut the dough crosswise into 1/2 in. pieces. You should end up with about 28 pieces. Place the biscotti back onto the baking sheet on one side. Bake for 7-8 minutes or until the first side is browned. Flip and bake another 7-8 minutes longer, until browned. Cool 5 minutes on the baking sheet. Then remove to the cooling rack to cool completely.

While the biscotti cool, make the glaze. In a small bowl, combine the powdered sugar, zest of 1 lemon, and the juice of half the lemon (about 1-2 T). Stir together. If the glaze is too thick, add a little more lemon juice, if too thin all a little more powdered sugar. The glaze should coat the back of a spoon.

Move the biscotti to a parchment-lined baking sheet. Place them close together. Then drizzle the glaze over one side. Allow the glaze to set, about 30 minutes.


These can be stored in an airtight container for up to one week. Or, make a hot cup of tea - dunking encouraged - and enjoy!