Lemon Walnut Biscotti Recipes

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STARBUCKS LEMON-TIPPED BISCOTTI



Starbucks Lemon-Tipped Biscotti image

Make and share this Starbucks Lemon-Tipped Biscotti recipe from Food.com.

Provided by Rachel-Snachel

Categories     Dessert

Time 1h5m

Yield 30 Biscotti

Number Of Ingredients 12

6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shelled pistachios, roasted and coarsely chopped
2 cups sifted powdered sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice

Steps:

  • Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
  • On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
  • Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
  • Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
  • To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.

LEMON-WALNUT BISCOTTI



Lemon-Walnut Biscotti image

These twice baked Italian cookies has a distinct taste of anise. While not to sweet, biscotti are delicious and elegant. They make a wonderful gift.

Provided by Barb G.

Categories     Dessert

Time 1h25m

Yield 36 Biscotti

Number Of Ingredients 11

1 cup walnuts
1 teaspoon anise seed
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 cup sugar or 1 cup Splenda sugar substitute
1/2 cup butter, melted
1/4 cup canola oil
1 teaspoon lemon, rind of, grated
2 tablespoons fresh lemon juice

Steps:

  • Heat oven to 350°F, with one rack positioned in the center and one directly below; toast walnuts and anise seeds just until golden, 4 to 5 minutes, cool and chop together on a cutting board.
  • In a large bowl, whisk together flour,baking powder and salt.
  • In a separate bowl whisk together remaining ingredients (eggs, sugar, butter, oil,lemon peel,lemon juice) until smooth.
  • Stir egg mixture into flour mixture, then stir in walnuts and anise seeds; (Dough will be soft, that's okay).
  • Divide dough in half, lightly grease a large cookie sheet; with floured hands, shape dough into two 14x2-1/2-inch logs,slightly rounded in center; Bake on center rack until firm to the touch,30 minutes;let cool 20 minutes, (Leave oven on).
  • Transfer logs to a cutting board; with serrated knife,gently cut logs on a angle into 1/2-inch-thick slices; lay slices on 2 ungreased cookie sheets, bake until biscotti are lightly browned around edges, 10 minutes.
  • Flip biscotti over on cookie sheet reversing positions when you put them back in the oven; bake 10 minutes more, transfer biscotti to wire racks to cool.

Nutrition Facts : Calories 126.5, Fat 6.7, SaturatedFat 2.1, Cholesterol 24.4, Sodium 81.8, Carbohydrate 14.8, Fiber 0.5, Sugar 5.7, Protein 2.2

CRANBERRY-WALNUT BISCOTTI



Cranberry-Walnut Biscotti image

Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!

Provided by kfantozzi

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h

Yield 40

Number Of Ingredients 10

1 cup white sugar
3 eggs
½ cup canola oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon grated orange zest
3 ¼ cups all-purpose flour
1 tablespoon baking powder
¾ cup sweetened dried cranberries
½ cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
  • Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
  • Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
  • Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15 g, Cholesterol 14 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 30.7 mg, Sugar 6.9 g

COCONUT WALNUT BISCOTTI



Coconut Walnut Biscotti image

A new version of an old favorite. The coconut adds flavor and texture.

Provided by CARL THE COOK

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 18

Number Of Ingredients 9

1 cup white sugar
½ cup butter, softened
1 teaspoon coconut extract
2 eggs
3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup flaked coconut
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
  • Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
  • Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
  • Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
  • Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 31.7 g, Cholesterol 34.2 mg, Fat 10.7 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 4.4 g, Sodium 142.3 mg, Sugar 12.1 g

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.

LEMON WALNUT BISCOTTI



Lemon Walnut Biscotti image

This is a delightful tasting biscotti that I include with my yearly Christmas gift-giving goodies! My mother loves it so it has fast become a "standard" every year.

Provided by Roz Blair

Categories     Cookies

Time 1h55m

Number Of Ingredients 12

3 c all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
10 Tbsp butter, softened
1 1/3 c granulated sugar
4 1/2 tsp lemon zest, grated (finely)
2 large eggs
3 Tbsp lemon juice
2 c toasted walnuts, chopped
1 large egg white, slightly beaten
3 Tbsp coarse sugar

Steps:

  • 1. Preheat oven to 325^. Line cookie sheets with parchment paper; set aside. Combine flour, baking powder, salt and baking soda. In a large mixing bowl cream butter on medium to high speed for 30 seconds. Add sugar and lemon zest. Beat until well combined. Add eggs one at a time blending well after each addition. Add lemon juice and beat until incorporated. Gradually add flour mixture until combined. Stir in walnuts. Divide dough into 3 portions. On lightly floured surface shape each portion (I usually do this straight on the parchment paper lined cookie sheet) into a 10" roll about 1 1/2" wide. Press each log until 2" wide. Brush with egg white and sprinkle with coarse sugar. Chill cookie sheet(s) for 15 minutes. Bake 25-30 minutes. Remove from oven and cool on sheets for 45 minutes. Preheat (or reduce) oven to 300^. Cut each cooled log with serrated knife diagonally into 1/2" slices and place cut side down on cookie sheets. Bake 7 minutes; turn over and bake an additional 5-6 minutes. Remove to wire racks to cool completely. Yield: 4-5 dozen

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  • Lightly grease two cookie sheets or line with parchment paper; set aside. In a medium bowl combine flour, baking powder, salt, and baking soda; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and lemon peel. Beat until combined, scraping bowl occasionally. Beat in the whole eggs, one at a time, until combined. Beat in lemon juice until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the walnuts.
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2018-02-19  · Grated rind and juice of 1 lemon; 2 1/2 cups all-purpose flour (625 mL) 1 1/2 tsp baking powder 7 mL; 1 1/2 tsp ground ginger 7 mL; Instructions. Place walnuts on baking sheet and bake at …
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  • Place walnuts on baking sheet and bake at 350°F (180°C) 5 to 7 minutes until fragrant and lightly toasted; set aside.
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LEMON WALNUT BISCOTTI | MIDWEST LIVING
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  • Lightly grease 2 cookie sheets or line with parchment paper; set aside. In bowl, mix flour, baking powder, salt, and baking soda.
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WALNUT AND ANISE BISCOTTI - CALIFORNIA WALNUTS
2009-09-04  · In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well. Shape dough into a large, slightly flattened log, about 4-inches x 12-inces.
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Estimated Reading Time 50 secs
Calories 120 per serving
Total Time 1 hr 25 mins
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CALIFORNIA WALNUT LEMON BISCOTTI - CALIFORNIA WALNUTS
2009-09-04  · Place walnuts on baking sheet and bake at 350° F 5 to 7 minutes until fragrant and lightly toasted; set aside. In large bowl, cream butter and oil with sugar until fluffy. Beat in eggs, one at a time, until mixture is smooth and creamy. Add lemon rind and juice. In small bowl, combine flour, baking powder and ginger, stir into creamed mixture.
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Estimated Reading Time 1 min
Calories 75 per serving
Total Time 5 hrs 25 mins
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LEMON-WALNUT BISCOTTI | RECIPE | BISCOTTI RECIPE, BISCOTTI ...
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LEMON-WALNUT BISCOTTI RECIPE - FOOD.COM | RECIPE ...
Feb 16, 2013 - These twice baked Italian cookies has a distinct taste of anise. While not to sweet, biscotti are delicious and elegant. They make a wonderful gift.
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MEYER LEMON BISCOTTI | FOOD GAL
2011-01-06  · Lemon-Walnut Biscotti (Makes about 5 dozen) 3 cups unbleached 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. Raw …
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LEMON-WALNUT BISCOTTI — UNWRITTEN RECIPES
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LEMON WALNUT BISCOTTI RECIPE
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LEMON WALNUT BISCOTTI RECIPES
Lemon Walnut Biscotti Recipes STARBUCKS LEMON-TIPPED BISCOTTI. Make and share this Starbucks Lemon-Tipped Biscotti recipe from Food.com. Provided by Rachel-Snachel. Categories Dessert. Time 1h5m. Yield 30 Biscotti. Number Of Ingredients 12. Ingredients; 6 tablespoons unsalted butter, at room temperature : 1/2 cup granulated sugar: 1 tablespoon grated lemon zest: 2 large eggs: …
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Top Asked Questions

How to bake lemon biscotti with glaze?
Crisp lemon biscotti with a light lemon glaze. Preheat the oven to 350 degrees F. Grease a baking sheet. Combine the flour, sugar, and baking powder in a large bowl. Mix well. Combine the lemon rind, lemon juice, lemon extract, oil, and eggs. Beat well and then add to the flour.
How do you make Cranberry-Walnut biscotti?
Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays! Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper. Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
What is the best way to make lemon biscuits?
Crisp lemon biscotti with a light lemon glaze. Preheat the oven to 350 degrees F. Grease a baking sheet. Combine the flour, sugar, and baking powder in a large bowl. Mix well. Combine the lemon rind, lemon juice, lemon extract, oil, and eggs.
How do you make biscotti cookies?
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. 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.

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