ESPRESSO AND LEMON BISCOTTI
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, espresso powder, salt, lemon peel, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
- Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
- Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
- Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
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Alfaz Khan
[email protected]I wasn't sure I would like the combination of espresso and lemon, but I was pleasantly surprised. These biscotti are delicious.
Henry Okolo
[email protected]These are the best biscotti I've ever had. I highly recommend them.
Koushik Raj
[email protected]I've made these biscotti several times now and they always turn out great. They're a staple in my kitchen.
Nathalie Gentizon
[email protected]These biscotti are the perfect afternoon pick-me-up. They're also a great gift for friends and family.
Roisin shiels
[email protected]I had some trouble getting the biscotti to slice evenly. They were a little crumbly.
Kemi Adenaike
[email protected]The biscotti were a little dry for my taste, but overall they were still good.
Roxy Lubbe
[email protected]I'm not a huge fan of espresso, but these biscotti were still really good. The lemon flavor really shines through.
Thomas Lebron
[email protected]These biscotti are a bit more work than some other recipes, but they are definitely worth it. The flavor is amazing.
Sindi Nndwambi
[email protected]I followed the recipe exactly and the biscotti came out perfectly. They were a hit at my last party.
Luke Mamo
[email protected]I love the combination of espresso and lemon in these biscotti. They're so unique and delicious.
Usman Gujjar
[email protected]These biscotti turned out crispy and flavorful, with just the right amount of tang from the lemon. I dipped them in my morning coffee and they were the perfect treat.