Lemon Rosemary Biscotti Bites

Biscotti is traditionally twice baked, but these bite-sized treats only need one round of oven lovin’. They are fresh, zesty and the hint of rosemary make them perfect for the holidays (or any day really).

INGREDIENTS:

• 2 sticks (1 cup) unsalted vegan butter or plant based margarine

• Zest of 1 lemon, juice of half a lemon

• 1 cup of powdered sugar

• 1 & 1/2 Tbs dried rosemary

• 2 cups all purpose flour

• 1/2 cup corn starch

• 1/8th of salt

DIRECTIONS:

1. Preheat oven to 350 F and line a baking sheet with parchment paper.

2. In a large mixing bowl whip together softened butter and 1/2 cup of powdered sugar until light and fluffy. Add lemon zest, juice, and dried rosemary.

3.  Next slowly add the flour, cornstarch and salt, mixing until uniform. You may need to knead by hand. If dough feels too crumbly and dry, mix in some more softened butter until it sticks together.

4. In a separate bowl add the remaining powdered sugar. Form the dough into 1/2 tablespoon to 1 tablespoon sized balls and roll into sugar before placing onto baking sheet.

5. Place balls 1 inch apart on sheet and bake until the edges tun golden brown (approximately 20-25 minutes). Remove from oven and cool until easy to handle then toss gently once more in the powdered sugar.