Lemonbiscottiwithlemondrizzle Recipes

LEMON BISCOTTI WITH LEMON DRIZZLE

Lemon Biscotti With Lemon Drizzle image

Here"s a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.

Provided by Ceezie

Categories Dessert

Time 1h10m

Yield 30 bars

Number Of Ingredients 10

Ingredients

2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
cooking spray
2/3 cup powdered sugar

Steps:

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly).
Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes.
Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes.
Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

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

Ingredients

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-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

Ingredients

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

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