It’s BISCOTTI month!! Looking for a delicious treat for tomorrow morning’s coffee? Look no further than this Lemon Biscotti recipe!!! Don’t forget the glaze!!!
Brrrr …. It’s so cold outside!!! As I’m writing this blog, the weather is 48 degrees!! Might be nice for some of you but for me anything under 70 is way too cold!!! ? So what do we do in cold weather? Bake, of course!!! It makes your body warm from being around the oven and it makes your tummy happy because you’re eating yummy treats!! So for the month of January is going to BISCOTTI month!!
Biscotti is really easy to make. You just have to remember to bake it twice. And it’s one of those mix and match treats. You can change up the flavors or the mix-ins. Let’s bake some Biscotti!!
First, mix together your butter and sugar for about 2 minutes. Then add the eggs, one at a time, until it’s all mixed together.
Then add the lemon zest and the vanilla extract. Mix again.
Then add the flour mixture into the stand mixer and mix again. Remember to scrape the sides of the bowl to make sure that everything is evenly mixed together.
As you can see this dough is very sticky. So make sure your sprinkle some flour on the surface of your countertops and also sprinkle on the dough.
Shape it into a log then flatten it to look like this picture below.
Bake it for about 30 minute in 350 degrees F. It will be nice and golden and beautiful!! Then using a serrated knife, cut it diagonally and bake again.
Once it’s done and cooled, go ahead and drizzle the lemon glaze on top.
Yummm!!! Oh and bonus point? Not only do you have a delicious breakfast, your house will also smells wonderful!! Enjoy this lemon biscotti!!
Happy Baking!!
| Servings |
14 cookies
|
- 4 tbsp butter room temperature
- 3/4 cup sugar
- 3 eggs
- Zest of two lemons
- 2 cups flour plus more for shaping the dough
- 1/4 tsp salt
- 1 tsp baking powder
Ingredients
Lemon Biscotti
Lemon Glaze
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- Preheat the oven to 350°F. Line one large baking sheet with parchment paper.
- In a small bowl, combine the flour, baking powder and sugar. This is the flour mixture.
- In a stand mixer bowl, combine the butter and sugar. Mix for 2 minutes until light and fluffy.
- Add the lemon zest and vanilla extract and mix together.
- Add the eggs, one at a time, and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the flour mixture. Gently mix the dry ingredients on low speed until incorporated. Scrape down the sides and bottom of the bowl and do a final mix.
- Sprinkle a dusting of flour onto the clean surface of your countertop. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough is 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. The log is not a cylinder shapes but more like a rectangle.
- Bake for about 30 minutes until puffed up, light golden brown and firm.
- Take it out from the oven and let it cool for 10 minutes on the tray.
- TURN DOWN TEMPERATURE TO 300 DEGREES F.
- Once the cookie 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 bake it for 10 minutes.
- Take it out, turn each cookie over to bake the other side. Place it in the oven and bake it again for another 10-15 minutes
- After the last bake, remove the cookies from the oven and allow to cool on the tray.
- In a small, combine together the powdered sugar and the lemon juice.
- Drizzle the glaze onto the biscotti with a spoon.
Adapted from : Owlbaking
Curt
January 24, 2021 at 9:31 AMOnie’s biscottis are delicious. I’m having a cranberry pistachio now with my cappuccino. Actually, make that my second biscotti.
Onie Panjaitan
February 1, 2021 at 2:00 PMThank you!! I’m glad you enjoyed it!