ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
- Divide the dough evenly into 2 equal mounds and place on the prepared 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.
- Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams
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
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.
LEMONY WHITE CHOCOLATE CHUNK BISCOTTI
White chocolate and lemon zest give these crunchy toasted almond biscotti their sweet and citrusy appeal.
Provided by My Food and Family
Categories Italian Desserts
Time 1h10m
Yield Makes 3-1/2 doz. or 21 servings, 2 biscotti each.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Sift together flour, baking powder and salt; set aside. Beat butter, sugar and lemon zest in separate large bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each. Blend in extract. Gradually beat in flour mixture. Stir in chocolate and nuts.
- Divide dough in half; shape each half into 12x1-inch log on floured surface. Place on greased baking sheet.
- Bake 35 min. or until golden brown. Cool on baking sheet 10 min. Transfer to cutting board. Cut each log diagonally into 21 slices, using serrated knife. Return, cut-sides down, to baking sheet. Bake 5 min. or until crisp. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
- Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.
LIMONCELLO AND ALMOND BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 28 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
- Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
- Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.
LEMON PISTACHIO BISCOTTI
The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.
Provided by Sydney Mike
Categories Dessert
Time 1h18m
Yield 36 biscotti, 36 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
- In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
- Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
- Beat in eggs & vanilla until combined.
- Beat in lemon zest & as much of the flour as you can with the mixer.
- Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
- On lightly floured surface, divide dough into 3 equal portions.
- Shape each portion into an 8-inch-long loaf.
- Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
- Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
- Cool on cookie sheet for 30 minutes,
- When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
- Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
- Turn slices over & bake 8-10 minutes more or until dry & crisp.
- Transfer to wire rack & cool.
- FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
- Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
- Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.
Nutrition Facts : Calories 101.7, Fat 4.4, SaturatedFat 1.5, Cholesterol 16.3, Sodium 57.3, Carbohydrate 13.9, Fiber 0.8, Sugar 7.4, Protein 2.2
LEMON BISCOTTI WITH LEMON DRIZZLE
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
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.
LEMON AND ANISE BISCOTTI
Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for some crunchy, flavorful cookies!
Provided by Sydney Mike
Categories Dessert
Time 1h30m
Yield 48 biscotti, 48 serving(s)
Number Of Ingredients 10
Steps:
- Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
- Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
- In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
- Process sugar & zest in a food processor until zest is finely ground.
- In a medium bowl, whisk together the flour, coriander, baking powder & salt.
- In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
- Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
- With a rubber spatula, stir in the almonds.
- Halve the dough & place both portions on the buttered baking sheet.
- Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
- Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
- Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
- Arrange slices on the same baking sheet & return to the oven.
- Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
- Let cool on a wire rack, then store in an airtight container for up to 1 month.
LEMON MACADAMIA BISCOTTI
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
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 PISTACHIO BISCOTTI
Provided by Nick Malgieri
Categories Cookies Egg Dessert Bake Lemon Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 60 biscotti
Number Of Ingredients 9
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.
More about "lemony biscotti recipes"
LEMON BISCOTTI RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (6)Total Time 1 hr 15 minsServings 30Calories 90 per serving
LEMON PINE NUT ITALIAN BISCOTTI - FAMILYSTYLE FOOD
From familystylefood.com
- Preheat the oven to 325 (160 C) degrees. Line a large rimmed baking sheet with parchment paper.
- Whisk the egg whites in mixing bowl of an electric mixer with ¾ cup sugar to form soft peaks. Set aside (or transfer to another bowl if you only have one mixing bowl).
- Using the paddle attachment, beat the egg yolks with remaining ¾ cup of the sugar until pale and thickened, about 3 minutes. On low speed, mix in the melted butter, lemon extract and lemon zest.
LEMON-ALMOND BISCOTTI - KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the butter, sugar, salt, lemon rind, almond extract, and baking powder until the mixture is smooth and creamy.
- At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky., Scrape the dough onto the prepared baking sheet.
GLAZED LEMON BISCOTTI - COMFORT & PEASANT - FOOD
From comfortandpeasant.com
- In a small bowl add the lemon juice to the icing sugar in 1/2 cup increments until you have the desired consistency. Only add as much as you need. The glaze should be fairly thick but still pourable. It should coat the back of a spoon while allowing some drip.
LEMON BISCOTTI - EASY BISCOTTI RECIPE OWLBBAKING.COM
From owlbbaking.com
- 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 BISCOTTI - THE MONDAY BOX
From themondaybox.com
- In the bowl of an electric mixer, cream the butter, sugar, salt, lemon rind or lemon extract, vanilla extract, and baking powder.
LEMON BISCOTTI - LAUGHING SPATULA
From laughingspatula.com
- In a medium-sized bowl, beat the butter, sugar, salt, lemon rind, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
- Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here.
LEMON, OLIVE OIL BISCOTTI WITH ALMONDS - ITALIAN FOOD FOREVER
From italianfoodforever.com
- In another medium bowl, using an electric hand mixer on medium speed, beat together the eggs, sugar, olive oil, lemon zest and juice, and extract for 1 minute until blended.
LEMON POPPY SEED BISCOTTI - ITALIAN FOOD FOREVER
From italianfoodforever.com
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed about 4 to 5 minutes, or until light and fluffy.
- Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined.
DOLCEZZA LEMON MINI BISCOTTINI, LEMON, 110 GRAMS : …
From amazon.ca
Reviews 208
NONNI'S BISCOTTI, LIMONE, 8 COUNT, 6.88 OUNCE : AMAZON.CA ...
From amazon.ca
Reviews 787
LEMON PISTACHIO BISCOTTI | RECIPE | PISTACHIO BISCOTTI ...
From pinterest.com
COSTCO NONNI'S LIMONCELLO BISCOTTI BITES REVIEW - COSTCUISINE
From costcuisine.com
BISCOTTI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEMON CRANBERRY BISCOTTI RECIPE - THERESCIPES.INFO
From therecipes.info
RECIPE - LEMON BISCOTTI CRISPS - LCBO
From lcbo.com
LEMON - PISTACHIO BISCOTTI | CANADIAN LIVING
From canadianliving.com
LEMON BISCOTTI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMONY BISCOTTI RECIPE - WEBETUTORIAL
From webetutorial.com
LEMON BISCOTTINI – THE OLIVE CRUSH
From theolivecrush.com
LEMON CRANBERRY BISCOTTI – THE FOODSCAPE
From thefoodscape.wordpress.com
VEGAN GLUTEN-FREE LEMON ALMOND BISCOTTI FROM HEALTHY HELPER
From healthyhelperkaila.com
LEMONY JOY WITH THESE ITALIAN EASTER BISCUITS | SBS FOOD
From sbs.com.au
LEMON BISCOTTI FOR VALENTINE'S DAY - EVER AFTER IN THE WOODS
From everafterinthewoods.com
MEYER LEMON BISCOTTI | FOOD GAL
From foodgal.com
LEMON BISCOTTI – FOOD HACKERY
From foodhackery.net
6 BOXES OF LIMONE BISCOTTI – NONNIS FOODS ONLINE STORE
From store.nonnis.com
LEMON PISTACHIO BISCOTTI | CANADIAN LIVING
From canadianliving.com
LEMON BISCOTTI RECIPE | HARDCORE ITALIANS
From hardcoreitalians.blog
LEMON-ALMOND BISCOTTI RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON POPPY SEED BISCOTTI | BISCOTTI RECIPE, FOOD, LEMON ...
From pinterest.ca
26 LEMON BISCOTTI IDEAS | LEMON BISCOTTI, RECIPES, FOOD
From pinterest.ca
LEMON BISCOTTI WITH VANILLA, OLIVE OIL, AND ALMONDS - FOODUZZI
From fooduzzi.com
LEMON BISCOTTI - DELALLO
From delallo.com
BISCOTTI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
AMAZON.CA: BISCOTTI - COOKIES: GROCERY & GOURMET FOOD
From amazon.ca
LEMON POPPY SEED BISCOTTI | RECIPE | BISCOTTI RECIPES ...
From pinterest.ca
DIMPLES & DELIGHTS: LEMON BISCOTTI
From dimplesanddelights.blogspot.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #fruit #european #dinner-party #cookies-and-brownies #italian #gifts #biscotti #citrus #lemon #taste-mood #sweet #4-hours-or-less
You'll also love