LEMON BISCOTTI
This easy, Italian Lemon Biscotti recipe is delicately sweet, has a light outer crunch and soft center. Biscotti are so easy to make at home! This cookie is made with real lemons giving it a bright sweetness that cannot be replicated with extracts.
Provided by Liz at Owlbbaking.com
Categories Cookies
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Prep one cookie tray with parchment.
- In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer. Add the lemon zest and mix until fully incorporated.
- Add the eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the flour, salt and baking powder. Gently mix the dry ingredients on low speed until incorporated. Stop mixing once all of the flour is absorbed. Scrape down the sides and bottom of the bowl.
- Once the mixture comes together, sprinkle a dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
- Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick.
- Bake for about 30 minutes until puffed up, light golden brown and firm.
- Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
- Allow to cool for 10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
- Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
- After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
- After the last bake, remove the cookies from the oven and allow to cool on the tray.
- In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti. Allow the glaze to dry.
LEMON-NUT BISCOTTI
Bake a batch of these delicious dunkers studded with that delectable nut. Present them as a gift in a colorful mug with a bag of gourmet coffee beans. From BH&G
Provided by Bev I Am
Categories Dessert
Time 1h11m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
- Beat in eggs, lemon peel, and vanilla until combined.
- Beat in as much of the flour as you can with the mixer.
- Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
- On alightly floured surface, divide dough into 3 portions.
- Shape each portion into an 8-inch-long loaf.
- Place loaves at least 3 inches apart on prepared cookie sheets.
- Flatten loaves to about 2-1/2 inches wide.
- Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
- (Loaves will spread slightly.).
- Let stand on cookie sheets on wire racks for 30 minutes.
- Reduce oven temperature to 325 degree F.
- Transfer loaves to a cutting board.
- Cut each loaf diagonally into 1/2-inch-thick slices.
- Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
- Bake in a 325 degree F oven for 8 minutes.
- Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
- Transfer to wire reacks; cool.
- For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
- Drizzle over biscotti.
- Let stand until frosting is set.
- Makes about 36 cookies.
- Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
- Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
- Seal, label, and freeze up to 3 months.
- To serve, thaw biscotti at room temperature 15 minutes.
- Drizzle with icing.
ITALIAN LEMON BISCOTTI (CANTUCCI)
Steps:
- In a large bowl, beat together butter and sugar until well combined 1-2 minutes. Add vanilla, then add the eggs beat, then add the lemon juice and beat to combine.
- In a medium bowl whisk together the flour, salt, baking powder and zest.
- Add the dry ingredients to the butter mixture, when almost combined add the the nuts and combine.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
- Move the dough to a lightly floured flat surface, divide in two and form into 2 logs (about 12 inches/31cm long). Place on the prepared cookie sheet and bake for 30-35 minutes or until lightly brown.
- Remove from the oven and let sit 5-10 minutes.
- Cut the logs on the diagonal into 1/2 inch slices. Lay the slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Then flip the cookies over and bake again for approximately 5 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Nutrition Facts : Calories 88 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
LEMON MACADAMIA BISCOTTI
My roommate made me lemon macadamia nut cupcakes for my birthday last year and I fell in love with them! I also love biscotti, so I found a recipe that combined the best of both worlds.
Provided by Barbell Bunny
Categories Dessert
Time 55m
Yield 30 biscotti, 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- In a large bowl, sift flour, baking powder, salt, and cinnamon.
- In another bowl, cream butter and sugar. Add vanilla.
- Add eggs one at a time and mix until combined.
- Add lemon juice and mix until combined.
- Add dry ingredients to wet ingredients. Fold in macadamia nuts.
- Turn the dough onto a floured surface and divide into two. Shape each ball of dough into a log.
- Place the logs on a cookie sheet lined with parchment paper.
- Bake for 25 minutes, or until lightly brown.
- Let cool 5 minutes.
- With a serrated knife, slice diagonally into 1/2"-thick pieces.
- Return the biscotti to your parchment paper lined cookie sheet and bake 8 minutes.
- Turn biscotti and bake an additional 8 minutes.
- Remove from oven and cool before storing in an airtight container.
Nutrition Facts : Calories 131.1, Fat 8.6, SaturatedFat 2.9, Cholesterol 22.2, Sodium 58.5, Carbohydrate 12.6, Fiber 0.9, Sugar 5.4, Protein 1.9
LEMON NUT BISCOTTI
Number Of Ingredients 8
Steps:
- 1 Place a rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a large baking sheet. 2 In a bowl, sift together the flour, baking powder, and salt. 3 In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the lemon zest, scraping the inside of the bowl with a rubber spatula. Gradually stir in the flour mixture and the nuts until blended. 4 Divide the dough in half. With moistened hands, shape each piece into a 12 × 2-inch log on the prepared baking sheet. Bake for 20 minutes or until the logs are lightly browned and firm when pressed in the center. Remove the pan from the oven, but do not turn off the heat. Let the logs cool 10 minutes on the baking sheet. 5 Slide the logs onto a cutting board. Cut the logs into 1/2-inch-thick slices. Place the slices on the baking sheet. Bake for 10 minutes or until the cookies are lightly toasted. 6 Have ready 2 large cooling racks. Transfer the cookies to the racks. Let cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
LEMON-WALNUT BISCOTTI
Categories Cookies Nut Breakfast Brunch Dessert Bake Lemon Walnut Shower Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 12
Steps:
- Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat butter, 1 1/3 cups sugar, and lemon peel in large bowl until blended. Add 2 eggs, 1 at a time, beating just to blend after each addition. Beat in lemon juice, then flour mixture. Stir in walnuts.
- Divide dough into 3 equal pieces. Place each piece on sheet of plastic wrap. Using plastic wrap as aid, form dough into 8-inch-long logs. Press logs slightly, flattening to 2 1/2-inch-wide logs. Enclose in plastic wrap and chill until firm, at least 3 hours and up to 3 days.
- Position rack in upper third of oven and preheat to 325°F. Line heavy large rimmed baking sheet with parchment paper. Unwrap logs, leaving on plastic. Brush top of logs with egg glaze. Sprinkle with raw sugar. Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to touch, about 50 minutes. Transfer to rack and cool completely. Reduce oven temperature to 300°F.
- Line 2 heavy rimmed baking sheets with parchment paper. Using long serrated knife, carefully cut logs crosswise into 1/3-inch-thick slices. Arrange biscotti, cut side down, on prepared baking sheets. Bake cookies until golden brown around edges, about 20 minutes. Cool completely (biscotti will crisp as they cool). (Can be made 3 days ahead. Store in airtight container at room temperature.)
- *Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.
More about "lemon nut biscotti recipes"
LEMON-NUT BISCOTTI | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
5/5 (3)Calories 96 per serving
- Line 2 cookie sheets with parchment paper or lightly grease the cookie sheets; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally. Beat in eggs, lemon peel, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
- On a lightly floured surface, divide dough into 3 portions. Shape each potion into an 8-inch-long loaf. Place loaves at least 3 inches apart on prepared cookie sheets. Flatten loaves to about 2-1/2 inches wide. Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked. (Loaves will spread slightly.) Let stand on cookie sheets on wire racks for 30 minutes. Reduce oven temperature to 325 degree F.
- Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Place slices, cut sides down, on the same parchment-lined or greased cookie sheets. Bake in a 325 degree F oven for 8 minutes. Turn slices over and bake 8 to 10 minutes more or until dry and crisp. Transfer to wire racks; cool. For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency. Drizzle over biscotti. Let stand until frosting is set. Makes about 36 cookies.
LEMON PINE NUT BISCOTTI RECIPE - SERIOUS EATS
From seriouseats.com
3.8/5 (4)Category CookiesServings 24Total Time 50 mins
ITALIAN BISCOTTI COOKIES WITH LEMON AND NUTS, RECIPES WITH PHOTOS ...
From en.shimmeringmagic.com
LEMON MACADAMIA BISCOTTI – BLIMACAKE.COM
From blimacake.com
LEMON-NUT BISCOTTI | BISCOTTI, BISCOTTI RECIPE, FOOD
From pinterest.com
LEMON BISCOTTI RECIPE - SHUGARY SWEETS
From shugarysweets.com
ALMOND, RAISIN AND LEMON BISCOTTI - DISH BY DISH
From dishbydish.net
LEMON PINE NUT BISCOTTI | LEMON RECIPES, BISCOTTI RECIPE, YUMMY …
From pinterest.ca
LEMON-WALNUT BISCOTTI — UNWRITTEN RECIPES
From unwrittenrecipes.com
10 BEST NO NUT BISCOTTI RECIPES | YUMMLY
From yummly.com
LEMON-ALMOND BISCOTTI | KING ARTHUR BAKING
From kingarthurbaking.com
10 BEST ITALIAN BISCOTTI LEMON RECIPES | YUMMLY
From yummly.com
LEMON PINE NUT ITALIAN BISCOTTI - FAMILYSTYLE FOOD
From familystylefood.com
LEMON-WALNUT BISCOTTI RECIPE | BON APPéTIT
From bonappetit.com
LEMON NUT BISCOTTI RECIPE
From crecipe.com
EASY LEMON-ALMOND BISCOTTI — UNWRITTEN RECIPES
From unwrittenrecipes.com
CRANBERRY-NUT BISCOTTI | KING ARTHUR BAKING
From kingarthurbaking.com
NUTTY BISCOTTI - BETTER HOMES & GARDENS
From bhg.com
LEMON BISCOTTI – ERECIPE
From erecipe.com
LEMON BISCOTTI-ITALIAN LEMON BISCOTTI WITH A DELICIOUS LEMON SUGAR ...
From savoringitaly.com
MATCHA, LEMON AND PISTACHIO NUT BISCOTTI - KITCHEN TOKE
From kitchentoke.com
TRIPLE NUT BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LEMON PINE NUT BISCOTTI - MEDITERRANEAN RECIPES
From fooddiez.com
LEMON BISCOTTI RECIPE | CDKITCHEN.COM
From cdkitchen.com
LEMON ALMOND BISCOTTI — MARIANI NUT
From marianinut.com
LEMON BISCOTTI - LAUGHING SPATULA
From laughingspatula.com
HAZELNUT LEMON BISCOTTI RECIPE - RECIPELAND.COM
From recipeland.com
LEMON PINE NUT BISCOTTI RECIPE - PLAIN.RECIPES
From plain.recipes
GLUTEN-FREE LEMON ALMOND BISCOTTI RECIPE | ELANA'S PANTRY
From elanaspantry.com
CRANBERRY LEMON BISCOTTI RECIPE - TASTY EVER AFTER
From tastyeverafter.com
NUTS.COM
From nuts.com
LEMON LOAF: THE BEST RECIPE EVER!!! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
FISHER NUTS | RECIPE | 3 NUT BISCOTTI
From fishernuts.com
LEMON BISCOTTI - THE MONDAY BOX
From themondaybox.com
HOLIDAY BISCOTTI RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
LEMON NUT BISCOTTI RECIPE - WEBETUTORIAL
From webetutorial.com
DESSERT: LEMON PINE NUT BISCOTTI | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
LEMON BISCOTTI WITH PINE NUTS - DHRECIPES.COM
From dhrecipes.com
COCONUT LEMON BISCOTTI - RECIPE RUNNER
From reciperunner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #preparation #occasion #desserts #oven #holiday-event #cookies-and-brownies #dietary #christmas #biscotti #equipment #number-of-servings #4-hours-or-less
You'll also love