Lemon Nut Biscotti Recipes

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.

Steps:

• Preheat oven to 200'C.
• Sift the flours, baking powder and sugar into a bowl and stir to mix well.
• In a separate bowl combine the eggs, nuts, juice and rind of either the lemons or limes.
• Add the egg mix to the dry ingredients and mix to form a stiff dough.
• Turn out the dough onto a floured board and divide into two and shape into 2 logs.
• Place the 2 logs onto a baking tray which has been lined with a piece of baking paper, or has been greased and floured.
• Bake at 200'C for 15minutes.
• Remove logs from oven and allow to cool completely.
• Cut into thin slices (I use a bread knife for this) and place in a single layer onto a baking paper lined baking tray.
• Return to oven which has been turned down to 150'C and bake for 10mins or until firm and golden.
• When cold store in an airtight container.

Steps:

• 1. Set a rack in the middle of the oven and preheat to 350°.
• 2. In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.
• 3. In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture intot he dry ingredients. Continue to stir until a stiff dough forms.
• 4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs.
• 5. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.
• 6. Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden. Cool on the pan on a rack.
• 7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

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.

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.