Lemon Or Lime And Macadamia Biscotti Food

LEMON MACADAMIA BISCOTTI

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, sift flour, baking powder, salt, and cinnamon.
• In another bowl, cream butter and sugar. Add vanilla.
• Add eggs one at a time and mix until combined.
• Add lemon juice and mix until combined.
• Add dry ingredients to wet ingredients. Fold in macadamia nuts.
• Turn the dough onto a floured surface and divide into two. Shape each ball of dough into a log.
• Place the logs on a cookie sheet lined with parchment paper.
• Bake for 25 minutes, or until lightly brown.
• Let cool 5 minutes.
• With a serrated knife, slice diagonally into 1/2"-thick pieces.
• Return the biscotti to your parchment paper lined cookie sheet and bake 8 minutes.
• Turn biscotti and bake an additional 8 minutes.
• Remove from oven and cool before storing in an airtight container.

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 OR LIME AND MACADAMIA BISCOTTI

Steps:

• Preheat oven to 200'C.
• Sift the flours, baking powder and sugar into a bowl and stir to mix well.
• In a separate bowl combine the eggs, nuts, juice and rind of either the lemons or limes.
• Add the egg mix to the dry ingredients and mix to form a stiff dough.
• Turn out the dough onto a floured board and divide into two and shape into 2 logs.
• Place the 2 logs onto a baking tray which has been lined with a piece of baking paper, or has been greased and floured.
• Bake at 200'C for 15minutes.
• Remove logs from oven and allow to cool completely.
• Cut into thin slices (I use a bread knife for this) and place in a single layer onto a baking paper lined baking tray.
• Return to oven which has been turned down to 150'C and bake for 10mins or until firm and golden.
• When cold store in an airtight container.

CLASSIC BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, 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.