Lemon Biscotti Food

STARBUCKS LEMON-TIPPED BISCOTTI

Steps:

• Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
• On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
• Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
• Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
• To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.

LEMON BISCOTTI

Steps:

• Preheat the oven to 350F. Line two baking sheets with parchment paper.
• Combine the flour, baking powder, and salt in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the eggs and sugar for 3-4 minutes, until thick and pale. Gradually beat in the oil and the lemon zest.
• Add the flour mixture, alternately with the milk, beginning and ending with the flour.
• Scrape out the dough with a rubber spatula onto a clean counter. Spray hands with cooking spray (or rub on some olive oil)and divide the dough into 2 equal pieces. Shape each portion into a flattened logs that are about 3.5 inches wide.
• Place the first logs one of the prepared baking sheets (if you're using 1 baking sheet, space the logs out about 2-inches apart, they will expand a little while baking). Score the biscotti logs with a very sharp knife about 1/2-inch apart (this will help to slice them when they're totally cooled down to prep for the second part of baking).
• Bake until they are golden and firm, about 25 minutes, turning the tray halfway halfway through baking time. Cool on the sheet on a wire rack for 10 minutes.
• Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 325F degrees.
• Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first biscotti log approximately 1/2 inch apart by pressing a very sharp knife straight down into the dough (if you scored the dough, you'll be slicing where you marked with the knife before baking).
• Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti.
• Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet. It should yield approximately 35-37 biscotti.
• Bake 7 minutes, flip biscotti, and bake 7 minutes more (it may only take 5 minutes on each side, every oven is different). Let cool completely (they will also dry out a bit more) on wire rack. Enjoy!
• For the Glaze
• In a small bowl, stir together the lemon juice with the powdered sugar. It should become a thick and pourable glaze (if it's too thick, add bit more lemon juice one teaspoon at a time. If it's too confectioner's sugar a tablespoon at a time).
• Drizzle on the glaze and let it completely cool down. You could place the glaze in a zipped lock bag. Close the bag and cut a tiny triangle off a bottom corner of the bag. Gently squeeze the bag to add the glaze to the biscotti.

LEMON PISTACHIO BISCOTTI

Steps:

• FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
• In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
• Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
• Beat in eggs & vanilla until combined.
• Beat in lemon zest & as much of the flour as you can with the mixer.
• Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
• On lightly floured surface, divide dough into 3 equal portions.
• Shape each portion into an 8-inch-long loaf.
• Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
• Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
• Cool on cookie sheet for 30 minutes,
• When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
• Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
• Turn slices over & bake 8-10 minutes more or until dry & crisp.
• Transfer to wire rack & cool.
• FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
• Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
• Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

LEMON GINGER BISCOTTI

Steps:

• preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
• stir in crystallized ginger.
• mix lemon rind, lemon juice and eggs together and stir into flour mixture.
• the dough will be crumbly.
• turn dough out to a lightly floured surface, knead 7-8 times.
• divide dough in half.
• shape each half into a log.
• spray a cookie sheet with non stick spray, place logs 6" apart.
• combine water and eggwhite and brush over tops.
• sprinkle with sugar.
• bake for 20 minutes.
• remove to a wire rack and cool for 10 minutes.
• slice each log diagonally into 3/4" slices.
• place back on baking sheet, upright.
• lower oven to 325.
• bake 20 minutes, remove to a wire rack, cool.

LEMON BISCOTTI WITH LEMON DRIZZLE

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 AND ANISE BISCOTTI

Steps:

• Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
• Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
• In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
• Process sugar & zest in a food processor until zest is finely ground.
• In a medium bowl, whisk together the flour, coriander, baking powder & salt.
• In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
• Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
• With a rubber spatula, stir in the almonds.
• Halve the dough & place both portions on the buttered baking sheet.
• Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
• Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
• Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
• Arrange slices on the same baking sheet & return to the oven.
• Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
• Let cool on a wire rack, then store in an airtight container for up to 1 month.