Best 4 Citrus Biscotti Recipes

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**Citrus Biscotti: A Delightful Treat for Any Occasion**

Indulge in the delectable flavors of citrus biscotti, a classic Italian cookie that combines the bright, tangy notes of citrus with a satisfyingly crunchy texture. Perfect for any occasion, from a casual afternoon snack with coffee or tea to a festive holiday gathering, these delightful cookies are sure to delight your taste buds. With variations ranging from classic lemon biscotti to zesty orange and grapefruit flavors, our collection of recipes offers something for every citrus lover. Whether you prefer a simple, traditional biscotti or one infused with a burst of citrusy goodness, you'll find the perfect recipe here. So, gather your ingredients, preheat your oven, and embark on a culinary journey into the world of citrus biscotti.

Here are our top 4 tried and tested recipes!

CAKE MIX CITRUS BISCOTTI



Cake Mix Citrus Biscotti image

Twice-baked Italian-inspired cookies are a snap when you start with a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 30

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ lemon cake mix
1/2 cup Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
2 eggs
2 tablespoons grated lemon peel
1 tablespoon grated lime peel
1 tablespoon grated orange peel
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
2 to 4 teaspoons lemon juice

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray large cookie sheet. In large bowl, mix biscotti ingredients with spoon until dough forms.
  • On cookie sheet, shape dough into 14x3-inch rectangle, 1/2 inch thick. Bake 19 to 25 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
  • Cut dough crosswise into 1/2-inch slices. Arrange slices cut side up on cookie sheet. Bake 7 to 8 minutes or until bottoms are light golden brown; turn slices over. Bake 7 to 8 minutes longer or until bottoms are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over biscotti. Before stacking biscotti, let stand about 4 hours or until glaze is set. Store loosely covered.

Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Biscotti, Sodium 115 mg, Sugar 8 g, TransFat 0 g

CITRUS BISCOTTI



Citrus Biscotti image

Categories     Side     Bake     Cornmeal

Yield makes 3 dozen cookies

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
1 tablespoon grated orange zest (from about 1 orange)
1 tablespoon grated lemon zest (from about 2 lemons)
1/2 cup coarsely chopped shelled pistachios

Steps:

  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. 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 mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios. Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 x 4-inch logs. Bake until the logs are lightly browned, about 35 minutes. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden, about 25 minutes. Let cool before serving.

ALMOND CITRUS BISCOTTI



Almond Citrus Biscotti image

"Often, I'll package some of my home-baked biscotti with a mug and a special blend of coffee to give as a gift," says Claire Brogren of Winside, New York.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1-1/2 cups sugar
4 large eggs
1 tablespoon grated lemon zest
2 teaspoons grated orange zest
1 teaspoon vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 tablespoons coarsely ground almonds

Steps:

  • In a bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon zest, orange zest and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. , In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds., Bake at 350° for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. , Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

ALMOND-CITRUS BISCOTTI



Almond-Citrus Biscotti image

This recipe comes from Chris Bianco's business partner, Susan Pool. It's served here with cool, refreshing Mandarin Italian Ice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 12

3/4 cup whole raw almonds
1 1/2 cups unbleached all-purpose flour
1 cup spelt flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon finely grated mandarin zest, or tangerine or orange zest
1 teaspoon anise seeds
1 teaspoon pure anise extract (optional)
1 tablespoon grappa (optional)

Steps:

  • Preheat oven to 350 degrees. Spread almonds evenly on a rimmed baking sheet; toast until fragrant, about 10 minutes. Let cool, then roughly chop. Reduce oven temperature to 325 degrees.
  • Whisk flours, baking powder, and salt in a bowl. Cream butter and sugar with a mixer until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each addition. Add zest and anise seeds, and extract and grappa if desired.
  • With machine on low, add flour mixture to butter mixture in 3 batches. Stir in almonds. Turn out dough onto work surface and knead to combine. Divide into 2 pieces.
  • On a baking sheet, shape each piece into a log (1 1/2 by 14 inches), and set a few inches apart. Bake until light brown, 25 to 30 minutes. Let cool for 10 minutes. Slice diagonally into 1/2-inch-thick slices. Place biscotti flat on baking sheet, and bake for 10 minutes more. Flip biscotti over, and bake until firm and dry, about 10 minutes more. Let cool.

Tips:

  • Use fresh citrus zest. This will give your biscotti the best flavor.
  • Don't overmix the dough. Overmixing will make the biscotti tough.
  • Chill the dough before baking. This will help the biscotti hold their shape.
  • Bake the biscotti until they are golden brown. This will ensure that they are cooked through.
  • Let the biscotti cool completely before slicing them. This will help them keep their shape.

Conclusion:

Citrus biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They are also a great way to use up leftover citrus zest. With their bright citrus flavor and crispy texture, these biscotti are sure to be a hit with everyone who tries them.

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