Best Almond And Lemon Biscotti Recipes

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ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE



Almond and Lemon Biscotti Dipped in White Chocolate image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 20 biscotti

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

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

ALMOND LEMON AND ANISE BISCOTTI



Almond Lemon and Anise Biscotti image

These biscotti are very easy to make, even for a novice. A couple of them broke while I was slicing them for the second baking and they tasted darn good only after first! From "Williams-Sonoma Italian Favorites."

Provided by Irmgard

Categories     Dessert

Time 1h15m

Yield 36 cookies

Number Of Ingredients 11

2 eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon lemon zest, grated
2 teaspoons anise seeds, crushed
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 cup whole almond, coarsely chopped
coarse sugar, for sprinkling

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.

Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 0.6, Cholesterol 11.8, Sodium 32.9, Carbohydrate 10.4, Fiber 0.7, Sugar 4.4, Protein 1.9

ALMOND AND LEMON BISCOTTI



Almond and Lemon Biscotti image

This is from Giada de Laurentis' Every Day Food show. I'm adding it here because I can never find recipes a second time on the Food Network website. These are yummy biscotti dipped in meleted chocolate for extra yummyness!

Provided by kda949

Categories     Dessert

Time 1h20m

Yield 20 pieces, 4-6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almond
18 ounces , white (she used white on the show, but you can't go wrong with dark!) or 18 ounces dark chocolate (she used white on the show, but you can't go wrong with dark!)

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!).

Nutrition Facts : Calories 716.9, Fat 18.8, SaturatedFat 2.4, Cholesterol 158.6, Sodium 779.8, Carbohydrate 122, Fiber 7, Sugar 52, Protein 18.8

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE



ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE image

Categories     Bread     Dessert     Bake     Vegetarian

Number Of Ingredients 8

450g plain flour
170g cornmeal
1 1/2 tsp baking powder
1 tsp salt
230g caster sugar
3 large eggs
3 tbsp grated lemon zest (from about 3 to 4 lemons)
175g coarsely chopped whole almonds

Steps:

  • 1) Preheat the oven to 160C/gas mark 3. Line a large baking sheet with parchment paper. In a large bowl, whisk together the plain flour, cornmeal, baking powder, and salt. 2) In another large bowl, beat the caster sugar and eggs with an electric mixture until pale yellow, about 3 mins. Mix in the lemon zest and then the plain flour, and beat until just blended (the dough will be sticky). Stir in the almonds. Let the dough rest for 5 mins. 3) 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 (22 by 7.5cm) logs. Bake for 35 mins until lightly browned. Cool for 5 mins. 4) Using a serrated knife, cut the logs crosswise into 10cm thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 mins. Let cool completely. 5) 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. foodnetwork.co.uk 2010 | foodnetwork.co.uk, part of Scripps Networks Interactive

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Almond and lemon biscotti is a crunchy and delicious Italian cookie that can be enjoyed any time of the day. The word "biscotti" means "twice-cooked" in Italian, and that's exactly how these cookies are made. The dough is baked twice, which gives it its signature crispiness. Almond and lemon biscotti recipes are a popular variation of this classic cookie, adding a tangy and nutty flavor to the already delicious treat.

Ingredients

The ingredients for almond and lemon biscotti recipes include flour, sugar, eggs, baking powder, salt, almonds, lemon zest, and vanilla extract. You'll also need some butter for greasing the baking sheet.
Flour
All-purpose flour is usually used for almond and lemon biscotti recipes. However, you can substitute it with almond flour or whole wheat flour for a healthier option.
Sugar
Granulated white sugar is the preferred choice for biscotti recipes. You can also use brown sugar, which will add a slightly nutty flavor to the cookies.
Eggs
Eggs are an important ingredient of almond and lemon biscotti recipes as they provide structure and binding. Make sure they are at room temperature before using them in the recipe.
Baking powder and salt
Baking powder and salt are used to give the cookie dough its light and airy texture.
Almonds
Almonds are added to almond and lemon biscotti recipes, providing a nutty flavor and a crunchy texture. You can use whole or sliced almonds, depending on your preference.
Lemon zest
Lemon zest gives the biscotti its signature tangy flavor. Be sure to use only the yellow part of the lemon's skin, as the white pith can be bitter.
Vanilla extract
Vanilla extract adds depth to the flavor of the biscotti dough. You can also use almond extract for an extra nutty taste.

Instructions

Making almond and lemon biscotti is easier than you think!
Step 1: Preheat the oven
Preheat the oven to 350°F (180°C).
Step 2: Mix the dry ingredients
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Step 3: Add the wet ingredients
Add the eggs, almonds, lemon zest, and vanilla extract to the dry mixture. Knead the dough until it comes together.
Step 4: Shape the dough
Divide the dough into two equal halves. On a floured surface, shape each half into a log about 2 inches wide and 12 inches long. Flatten each log slightly on top.
Step 5: Bake the dough
Place the logs on a buttered baking sheet and bake for 25-30 minutes, or until the tops are lightly golden.
Step 6: Cut the biscotti
Remove the logs from the oven and let them cool for 10 minutes. Using a serrated knife, cut the logs diagonally into slices about 1/2 inch thick.
Step 7: Bake again
Place the biscotti slices back onto the baking sheet, cut-side up, and bake for another 10-15 minutes, or until they are golden and crispy.
Step 8: Cool and store
Let the biscotti cool completely on a wire rack. Store in an airtight container at room temperature for up to 2 weeks.

Conclusion

Almond and lemon biscotti recipes are an easy and delicious treat that you can make right in your own kitchen. The almond and lemon flavors make this classic Italian cookie even more special, adding a tangy and nutty taste that is sure to please everyone. So why not try making your own almond and lemon biscotti today? They'll be the perfect treat for your morning coffee, afternoon tea, or as an after-dinner dessert.
Biscotti is a traditional Italian cookie that has grown in popularity worldwide due to its combination of crunchy and chewy textures and delicious flavors. One of the most popular variations of biscotti is almond and lemon biscotti, which is perfect with a hot cup of coffee or tea. In this article, we will explore some valuable tips to help you make the perfect batch of almond and lemon biscotti.

Tip 1: Use high-quality ingredients

The quality of the ingredients you use will play a significant role in the flavor of your almond and lemon biscotti. Therefore, it is essential to use high-quality ingredients, including unsalted butter, almond flour, and fresh lemons. You can also use organic and non-GMO ingredients to ensure that your cookies are as healthy as they are delicious.

Tip 2: Toast the almonds

Toasting almonds can enhance their flavor and make them crunchier, which is ideal for almond and lemon biscotti. To toast almonds, preheat your oven to 350°F and spread the almonds evenly on a baking sheet. Bake them for about 8 to 10 minutes, checking frequently to prevent burning. Once the almonds are toasted, let them cool before finely chopping them.

Tip 3: Use a stand mixer

Using a stand mixer is highly recommended when making almond and lemon biscotti dough. The dough can be quite stiff, and using a stand mixer makes it easier to mix thoroughly. Make sure to scrape down the sides of the bowl occasionally to ensure that all the ingredients are well incorporated.

Tip 4: Chill the dough before baking

Refrigerating the dough before baking can help it hold its shape and prevent cookies from spreading too much. It also enhances the flavor and texture of the cookies. After you've mixed my dough, wrap it tightly in plastic wrap and refrigerate it for at least an hour or overnight.

Tip 5: Use a serrated knife to cut the biscotti

Cutting the biscotti cleanly is crucial for a neat and presentable final product. Using a serrated knife can make it easier to cut through the cookie without breaking it. Serrated knives have teeth that grip the surface of the biscotti better, allowing for a clean cut every time.

Tip 6: Bake the biscotti twice

The twice-baked nature of biscotti is what makes it so unique. After shaping, bake the cookies for about 20-25 minutes until they are golden brown. Then, slice them, arrange them on the baking sheet, and bake again for another 5-10 minutes until they are crisp and dry. Make sure you let them cool before storing them in an airtight container.

Tip 7: Don't overdo the lemon zest

Lemon zest adds a delicious zing to almond and lemon biscotti. However, it is easy to overdo it and end up with overly tart cookies. A good rule of thumb is to use no more than a tablespoon of lemon zest per batch of biscotti.

Tip 8: Experiment with toppings

Almond and lemon biscotti can be more interesting by adding various toppings on top of the cookies. Some options include drizzling them with melted white chocolate or glazing them with a simple sugar glaze. You may also sprinkle some chopped pistachios, sea salt, or sprinkles on top of your glaze.

Tip 9: Store biscotti properly

Storing biscotti correctly is essential to keep them fresh and crisp. Let them cool completely before storing in an air-tight container. Biscotti are perfect for freezing, so you can make a large batch and store them in the freezer for up to three months.

Conclusion:

Almond and lemon biscotti are one of the most popular biscotti flavors worldwide. By following these valuable tips, you can make a perfect batch of your own. Using high-quality ingredients, chilling the dough before baking, and baking the cookies twice will result in the most delicious and chewy biscotti. Don't be afraid to experiment with toppings and storing the cookies correctly to keep them fresh for longer.

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