20 ounces flour
6 ounces sugar
3 teasspoons baking powder
2 eggs, beaten
3 1/2 tablespoons milk
drops of extract/liqueur (of your choice)
1 ounce orange juice
Frost the biscotti when they've cooled.
Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will all drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.