Almond And Lemon Biscotti Recipes

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LEMON-ALMOND BISCOTTI



Lemon-Almond Biscotti image

Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 60 biscotti

Number Of Ingredients 10

1/2 cup slivered almonds
1/2 cup plus 2 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1 large egg, plus 1 large egg white
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 teaspoon baking powder
1/8 teaspoon fine salt

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.
  • Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.
  • With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)

Nutrition Facts : Calories 63 g, Fat 3 g, Protein 2 g, SaturatedFat 1 g

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE



Almond and Lemon Biscotti Dipped in White Chocolate image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 20 biscotti

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
  • Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
  • Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams

ALMOND AND LEMON BISCOTTI



Almond and Lemon Biscotti image

This is from Giada de Laurentis' Every Day Food show. I'm adding it here because I can never find recipes a second time on the Food Network website. These are yummy biscotti dipped in meleted chocolate for extra yummyness!

Provided by kda949

Categories     Dessert

Time 1h20m

Yield 20 pieces, 4-6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almond
18 ounces , white (she used white on the show, but you can't go wrong with dark!) or 18 ounces dark chocolate (she used white on the show, but you can't go wrong with dark!)

Steps:

  • Preheat the oven to 325 degrees.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
  • In another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
  • Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky).
  • Stir in the almonds. Let the dough rest for 5 minutes.
  • Line a large baking sheet with parchment paper. Divide the dough evenly into 2 equal mounds and place on the baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
  • Bake for 35 minutes until lightly browned. Cool for 5 minutes.
  • Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
  • To make the chocolate for dipping: Melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. If you keep going until they are melted smooth sometimes you can burn them!).

Nutrition Facts : Calories 716.9, Fat 18.8, SaturatedFat 2.4, Cholesterol 158.6, Sodium 779.8, Carbohydrate 122, Fiber 7, Sugar 52, Protein 18.8

LEMON AND ALMOND BISCOTTI



Lemon and Almond Biscotti image

Lemon and Almond Biscotti with no butter added, a delicious recipe that is super easy to make at home. Crunchy, big on flavours, and perfect for any celebration, these delicious biscuits are best served dunk in a hot drink.

Provided by Daniela Apostol

Categories     Dessert

Time 45m

Number Of Ingredients 6

1 egg
75 g sugar
125 g plain flour
2 tsp lemon zest
1/4 cup almond flakes
1/2 tsp baking powder

Steps:

  • Add the egg and sugar to a large bowl and beat well until you have a creamy texture and a pale-yellow colour.
  • Sift in the flour, add the lemon zest, baking powder and almonds and mix to get a stick dough.
  • Line a large rectangle baking tray with non-stick paper or kitchen foil, and shape the dough into a large sausage that is slightly flatten with your hands.
  • Bake at 180 degrees Celsius (350 Fahrenheit) for 25 minutes until pale golden, then remove from the oven and leave it to cool for 5 minutes.
  • Use a bread knife to cut the load across diagonally into biscuits of about 1 cm thickness.
  • Arrange the biscotti back onto the tray, and bake for a further 10 minutes until golden brown - they will harden more then they cool down completely.

Nutrition Facts : Calories 108 kcal, Carbohydrate 20 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 18 mg, Sodium 8 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

LEMON ANISE BISCOTTI



Lemon Anise Biscotti image

"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

2 large eggs, room temperature
1 cup sugar
1/4 cup canola oil
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons grated lemon zest
2 teaspoons aniseed, crushed

Steps:

  • In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND LEMON AND ANISE BISCOTTI



Almond Lemon and Anise Biscotti image

These biscotti are very easy to make, even for a novice. A couple of them broke while I was slicing them for the second baking and they tasted darn good only after first! From "Williams-Sonoma Italian Favorites."

Provided by Irmgard

Categories     Dessert

Time 1h15m

Yield 36 cookies

Number Of Ingredients 11

2 eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon lemon zest, grated
2 teaspoons anise seeds, crushed
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 cup whole almond, coarsely chopped
coarse sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
  • Whisk to blend.
  • Add the flour and almonds and stir until a dough forms.
  • Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
  • Divide the dough in half.
  • Form each half into a log 2 inches in diameter.
  • Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
  • Sprinkle the tops with coarse sugar.
  • Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
  • Remove from the oven and let cool on the baking sheet for 10 minutes.
  • Leave the oven set at 350 degrees F.
  • Using a spatula, carefully transfer the logs to a work surface.
  • Using a serrated knife, cut crosswise into slices 1/2" thick.
  • Arrange the slices cut side down on the baking sheet.
  • Return to the oven and bake until brown, about 20 minutes.
  • Transfer the cookies to a wire rack to cool.
  • Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 0.6, Cholesterol 11.8, Sodium 32.9, Carbohydrate 10.4, Fiber 0.7, Sugar 4.4, Protein 1.9

CHEF JOHN'S ALMOND BISCOTTI



Chef John's Almond Biscotti image

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

Steps:

  • Whisk flour, baking powder, and salt together in a mixing bowl.
  • Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  • Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  • Transfer biscotti to a cooling rack; let cool to room temperature.

Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g

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2020-11-03 Set aside. In a large mixing bowl, sift the flour, baking powder, and salt together. Next, wish in the poppy seeds. In a separate bowl, beat together the eggs, sugar, and butter until light and fluffy – about 5 minutes. Add the lemon zest and lemon extract to the butter mixture. Beat well to incorporate.
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ITALIAN LEMON BISCOTTI (CANTUCCI) RECIPE - AN ITALIAN IN MY KITCHEN
2022-02-18 Beat in the vanilla and eggs and then add the lemon juice and mix until well combined. Whisk the flour, salt, baking powder, and zest in a separate medium bowl. Add the dry ingredients to the butter mixture and mix to combine. Stir in the toasted nuts. Cover the bowl with plastic wrap and chill the dough for 30 minutes.
From anitalianinmykitchen.com


LEMON ALMOND COOKIES RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ALMOND AND LEMON BISCOTTI (TOZZETTI) - EVERYBODYLOVESITALIAN ...
2020-06-13 Add the flour, butter, salt and lemon zest and then the nuts. Shape the dough with floured hands to form two logs. Place the logs on the prepared tray, spaced well apart to allow for spreading, and bake for 25–30 minutes or until well risen and pale golden. Remove from the oven and cool at room temperature for 3–5 minutes, then cut them on ...
From everybodylovesitalian.com


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