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LEMON CAPER BISCOTTI

This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.
See also Article: Holiday Baking

Makes about 3 ½ to 4 dozen

Ingredients:
• Olive oil as needed, for the pan
• 1 stick (4 oz.) unsalted butter
• 2 ½ cups flour, sifted
• 2 ½ teaspoons kosher salt
• 1/3 teaspoon fresh ground pepper
• 1 ½ teaspoons baking powder
• Zest of one lemon
• 2 eggs, slightly beaten
• ¼ cup milk
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• ¼ cup roughly chopped capers
• ¼ cup finely chopped fresh flat leaf parsley
• Egg wash (see recipe below)
• ½ cup freshly grated Parmesan cheese

For egg wash:
• 1 egg
• ¼ tsp. salt and
• 1 tablespoon water


Directions:
Combine the egg, salt and water and beat.

   Preheat oven to 350 degrees. Oil a sheet pan with olive oil or line it with parchment paper instead. In a heavy sauce pan over medium-low heat melt the butter and cook until it turns a deep rich brown (but not burnt), and has a nutty aroma; about 6-8 minutes. Remove the butter from the heat. Place the flour, salt, pepper, baking powder, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Turn on low speed and combine the ingredients. While still on low speed drizzle in the butter until the mixture looks like course crumbs. Mix the two eggs, milk and olive oil together. Drizzle in flour mixture with mixer on low speed until just combined. Then add the lemon juice and mix until just combined. Add the capers and parsley and mix until incorporated but not over-mixed. 

   Pour out onto a floured board and divide into 3 sections. Knead each section three or four times then roll into a log about 1 ½ inches in diameter and 7 inches long. Cover with plastic and refrigerate 30 minutes. Place each log width wise on baking sheet. Brush with egg wash and sprinkle with parmesan cheese.

   Bake about 35 to 40 minutes or until they are slightly brown and feel firm to the touch. If the cheese starts to get too brown cover loosely with foil. Remove the pan from the oven and let it cool for 30 minutes. Lower the oven temperature to 300 degrees. With a serrated knife cut each log cross wise and at an angle about ½ to ¾ inches thick. Place a rack in a baking sheet pan and lay the slices cut side down on the rack. Bake at 300 degrees until lightly browned and dry to the touch; about 30-40 minutes. Let cool and then store in air tight container.