Lemon Walnut Biscotti Recipes

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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

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.

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

LEMON-WALNUT BISCOTTI



Lemon-Walnut Biscotti image

I love biscotti with a rich smooth latte - yes, I'm a dunker. Like this version from Myrtle Killian at gourmet-desserts @yahoo.com because it doesn't have anise (after a youthful indiscretion with the dreaded ouzo I am pretty much done with anise... forever). These are mighty tasty without! Prep time includes chilling time.

Provided by Busters friend

Categories     Dessert

Time 4h45m

Yield 60 serving(s)

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
10 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
1 1/2 tablespoons lemon peel, finely grated
2 large eggs
3 tablespoons fresh lemon juice
3 cups walnuts, chopped
1 large egg, beaten to blend
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 degrees.
  • 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 degrees.
  • 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. ).

Nutrition Facts : Calories 99.1, Fat 6, SaturatedFat 1.7, Cholesterol 15.7, Sodium 54.1, Carbohydrate 10.1, Fiber 0.6, Sugar 4.7, Protein 1.9

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.

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