Lemon Almond Biscotti Recipe 435

LEMON-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.
• Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.
• With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)

LIMONCELLO AND ALMOND BISCOTTI

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-ALMOND BISCOTTI RECIPE - (4.3/5)

Steps:

• 1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. 2. 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. 3. 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. 4. Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen. Reduce the oven heat to 325°F. 5. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. 6. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" slices. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake. 7. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Remove the biscotti from the oven, and transfer them to a rack to cool. 8. For glazed biscotti: Combine the confectioners' or glazing sugar with the lemon juice powder and milk; drizzle over cooled biscotti.

LEMON BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Grease a baking sheet. Combine the flour, sugar, and baking powder in a large bowl. Mix well. Combine the lemon rind, lemon juice, lemon extract, oil, and eggs. Beat well and then add to the flour. Stir well to blend until the dough is like crumbs. Turn the dough out onto a floured board or counter. Knead until it comes together (6-8 times). Divide the dough in half. Shape each piece into an 8-inch long roll. Place the rolls on the prepared baking sheet. Flatten the roll gently with a rolling pin to a 1-inch thickness. Place the baking sheet in the oven and bake for 30 minutes at 350 degrees F. Remove the baking sheet from the oven and place the rolls on a wire rack to cool for 15 minutes. Cut the rolls into 1/2 inch slices and place on the baking sheet, cut sides down. Reduce the oven temperature to 325 degrees F. Place the baking sheet back in the oven and bake for 10 minutes. Turn the biscotti over and bake for another 10 minutes. The cookies will still be a little soft. Remove from the baking sheet and let cool completely on a wire rack. While the biscotti are cooling, combine the lemon juice and powdered sugar for the glaze. Drizzle the glaze over the biscotti. Store the biscotti in an airtight container.

ALMOND LEMON AND ANISE BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
• Whisk to blend.
• Add the flour and almonds and stir until a dough forms.
• Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
• Divide the dough in half.
• Form each half into a log 2 inches in diameter.
• Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
• Sprinkle the tops with coarse sugar.
• Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
• Remove from the oven and let cool on the baking sheet for 10 minutes.
• Leave the oven set at 350 degrees F.
• Using a spatula, carefully transfer the logs to a work surface.
• Using a serrated knife, cut crosswise into slices 1/2" thick.
• Arrange the slices cut side down on the baking sheet.
• Return to the oven and bake until brown, about 20 minutes.
• Transfer the cookies to a wire rack to cool.
• Store in an airtight container at room temperature for up to 2 weeks.

LEMON ALMOND BISCOTTI

Steps:

• Preheat oven to 350ºF and line a baking sheet with parchment paper or a silipat.
• Beat butter, sugar, salt, baking powder, almond extract, and lemon zest with an electric mixer until creamy.
• Add in the lemon juice and eggs and beat. The batter may look a little lumpy.
• Slowly add in the flour and mix until smooth and sticky.
• Scoop the dough onto the lined baking sheet and divide into two equal pieces. With a spatula or floured hands, smear form each piece of dough into a log that is about 2 x 12 inches and about ¾ inch high. Make sure all the edges are square.
• Press the sliced almonds into the top of the dough.
• Bake for 20 minutes until lightly golden brown.
• Let sit for 5 minutes.
• On a cutting board, cut each log into ½ inch slices with a sharp knife. Slice straight down and not at an angle. I like to cut diagonal slices though...makes them look fancy!
• Return the slices to the baking sheet and leave them standing up as opposed to lying down.
• Lower the oven temperature to 325ºF and bake for another 15-20 minutes to dry them out a little.
• Let cool on the baking sheet.

ALMOND AND LEMON BISCOTTI

Steps:

• Preheat the oven to 325 degrees.
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
• In another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
• Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky).
• Stir in the almonds. Let the dough rest for 5 minutes.
• Line a large baking sheet with parchment paper. Divide the dough evenly into 2 equal mounds and place on the 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.
• To make the chocolate for dipping: Melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. If you keep going until they are melted smooth sometimes you can burn them!).

LEMON BISCOTTI

Steps:

• Preheat the oven to 350°F. Prep one cookie tray with parchment.
• In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer. Add the lemon zest and mix until fully incorporated.
• Add the eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
• Add the flour, salt and baking powder. Gently mix the dry ingredients on low speed until incorporated. Stop mixing once all of the flour is absorbed. Scrape down the sides and bottom of the bowl.
• Once the mixture comes together, sprinkle a dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
• Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick.
• Bake for about 30 minutes until puffed up, light golden brown and firm.
• Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
• Allow to cool for 10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
• Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
• After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
• After the last bake, remove the cookies from the oven and allow to cool on the tray.
• 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.