Indulge in the delightful symphony of flavors with our tantalizing Lemon Biscotti with Lemon Drizzle recipe. These crispy twice-baked cookies, infused with the vibrant zest and aroma of lemons, are a perfect balance of sweet and tangy. Experience a burst of citrusy goodness in every bite, complemented by a luscious lemon drizzle that adds an extra layer of zesty indulgence. This recipe also includes variations for Lemon Cranberry Biscotti, a delightful combination of tart cranberries and tangy lemon, and Lemon Pistachio Biscotti, where the nutty flavor of pistachios harmonizes perfectly with the refreshing lemon notes. Each variation offers a unique twist on the classic Lemon Biscotti, promising an unforgettable taste adventure. Whether you prefer the classic lemon flavor, the vibrant cranberry-lemon combination, or the nutty-citrusy delight of lemon-pistachio, these biscotti are sure to tantalize your taste buds and leave you craving more.
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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 ANISE BISCOTTI
"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
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.
ITALIAN LEMON BISCOTTI (CANTUCCI)
Steps:
- In a large bowl, beat together butter and sugar until well combined 1-2 minutes. Add vanilla, then add the eggs beat, then add the lemon juice and beat to combine.
- In a medium bowl whisk together the flour, salt, baking powder and zest.
- Add the dry ingredients to the butter mixture, when almost combined add the the nuts and combine.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
- Move the dough to a lightly floured flat surface, divide in two and form into 2 logs (about 12 inches/31cm long). Place on the prepared cookie sheet and bake for 30-35 minutes or until lightly brown.
- Remove from the oven and let sit 5-10 minutes.
- Cut the logs on the diagonal into 1/2 inch slices. Lay the slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Then flip the cookies over and bake again for approximately 5 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Nutrition Facts : Calories 88 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
Tips:
- Use fresh lemons: Fresh lemons will give your biscotti the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
- Don't overmix the dough: Overmixing the dough will make the biscotti tough. Mix the dough just until it comes together.
- Let the biscotti cool completely before slicing: The biscotti will be easier to slice if you let them cool completely before slicing.
- Store the biscotti in an airtight container: The biscotti will keep for up to 2 weeks in an airtight container at room temperature.
Conclusion:
Lemon biscotti with lemon drizzle is a delicious and easy-to-make treat. These biscotti are perfect for breakfast, lunch, or a snack. They are also a great gift for friends and family.
If you are looking for a delicious and easy-to-make lemon biscotti recipe, this recipe is the perfect choice. With just a few simple ingredients, you can make a batch of these delicious biscotti that will be enjoyed by everyone.
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