Lemon Nut Biscotti Recipes

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LEMON BISCOTTI



Lemon Biscotti image

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

4 tablespoons butter (softened at room temp; salted or unsalted can be used)
¾ cup granulated sugar
3 eggs
Zest of 2 lemons
2 cups all purpose flour (plus more for shaping the dough)
⅛ tsp salt (if you're sensitive to salt, you may want to omit this if using salted butter)
1 teaspoon baking powder
1 cup powdered sugar
Juice of 1 lemon

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



Lemon-Nut Biscotti image

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

1/3 cup butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
2 eggs
4 teaspoons finely shredded lemons, rind of
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts
1 cup sifted powdered sugar
lemon juice or milk

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)



Italian Lemon Biscotti (Cantucci) image

Lemon Biscotti, a classic Italian cookie recipe that is crunchy and nutty with toasted hazelnuts and almonds. Easy to make cookie that's great with coffee!

Provided by Rosemary Molloy

Categories     Dessert     Snack

Time 1h25m

Number Of Ingredients 11

¼ cup butter (melted & cooled)
¾ cup granulated sugar
1 teaspoon vanilla ( lemon extract if desired)
2 large eggs (room temperature)
2 tablespoons lemon juice
1¾ cups all purpose flour
1 pinch salt*
¾ teaspoon baking powder
zest of 1-2 lemons
½ cup hazelnuts (toasted)**
½ cup almonds (toasted)**

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



Lemon Macadamia Biscotti image

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

2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, unsalted
3/4 cup sugar
2 tablespoons lemon zest
4 tablespoons lemon juice
1 teaspoon vanilla
2 eggs
1 1/2 cups macadamia nuts, roughly chopped

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



Lemon Nut Biscotti image

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
2 teaspoons freshly grated lemon zest
1 cup toasted almonds, coarsely chopped

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



Lemon-Walnut Biscotti image

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

3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/3 cups sugar
1 1/2 tablespoons finely grated lemon peel
2 large eggs
3 tablespoons fresh lemon juice
3 cups chopped walnuts
1 large egg, beaten to blend (for glaze)
Raw sugar*

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.

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  • 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.


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