Lemon Pine Nut Biscotti Food

LEMON NUT COOKIES

Steps:

• In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.
• Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.
• In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
• Preheat the oven to 350 degrees F.
• Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.
• While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.

PINE NUT BISCOTTI

Steps:

• Toast the pine nuts in a 350 degree F. oven for about 6 minutes, or until just light golden brown.
• Reduce the heat to 325 degrees.
• Mix together the flour, baking powder, and salt, and set aside.
• In a large bowl, with an electric mixer, beat together the butter and sugar.
• Add the eggs one at a time, then the lemon juice and zest.
• Add the dry ingredients and continue mixing until well blended.
• Fold in the pine nuts.
• On a lightly floured surface, divide the dough in half, and form two loaves about 14 inches long and 2 inches wide and place on a lightly greased baking sheet.
• Bake for about 30 minutes in a preheated 325 degree F. oven or until they are set and golden in color.
• Allow to cool for 5 minutes, then using a serrated knife cut into 3/4 inch slices.
• Place these slices back on the baking sheet, and cook an additional 10 minutes turning over once half way, or until the cookies cooked through and crisp.
• Cool, and store in an airtight container.

CRANBERRY LEMON BISCOTTI RECIPE

Steps:

• Preheat oven to 350F/176C degrees.
• In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
• In a large bowl, beat the eggs, then add the dried cranberries, sugar, oil, and extracts. Gradually add the flour mixture to the egg mixture and mix together well, until a dough is formed and is slightly stiff, but still soft.
• Turn out dough onto a lightly floured surface and divide into two equal pieces. Form each dough piece into a small rectangular loaf. Place loaves on a large baking sheet lined with parchment paper or a silicon baking mat and bake for 20 minutes. Remove from oven and let cool on sheet for 5 minutes.
• Reduce oven to 300F/148C degrees. Remove slightly cooled biscotti loaves from the pan and cut into 15 (½-3/4") slices on the diagonal with a sharp knife. Place the slices back on the baking sheet and bake for additional 15-20 minutes.
• Remove from oven and transfer biscotti to a wire rack and let cool completely.

ROSEMARY PINE-NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees. Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes. Transfer the nuts to a bowl and line the baking sheet with parchment paper.
• Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
• Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar into the remaining eggs until blended. Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
• Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the pine nuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Place on the parchment-lined baking sheet. Repeat with the remaining dough. Brush the tops of both cylinders with the reserved egg.
• Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake for another 20 minutes, until they are crisp and dry. Allow them to cool completely before storing or serving.

PINE NUT BISCOTTI

Steps:

• 1. Preheat oven to 325°
• 2. Lightly spoon flour into measuring cup: level with a knife. Combine flour, sugar, baking powder, salt and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts. Combine water, lemon zest, vanilla and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times until a dough forms (now dough will be sticky). Divide dough in half. Shape each portion into an 8 inch long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper. Flatten each roll to 1 inch thickness.
• 3. Bake at 325° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Do not turn your oven off.
• 4. Cut each roll diagonally into 15 (1/2 inch thick) slices using a serrated knife. Place slices, cut side down, on baking sheet. Bake at 325° for 15 minutes. Turn slices over and bake another 10 minutes. Cookies will be sliightly soft in center but will harden as they cool. Remove from baking sheet; cool completely on wire racks.

LIMONCELLO PINE NUT BISCOTTI

Steps:

• Preheat the oven to 350 degrees and butter a cookie sheet.
• Combine flour, sugar, salt and baking powder in food processor and pulse briefly to blend.
• Add chopped butter and pulse until the butter is broken down into very tiny bits.
• In a small mixing bowl, whisk together egg, vanilla, zest and limoncello. Stir in pine nuts and add to food processor and pulse, just to blend. The mixture should be moist but crumbly.
• Turn out onto a flat surface and press together. Press the dough away from you using the palm of you hand once or twice so everything is well moistened.
• Form dough into a ball. Cut in half and roll each section into a long 1" thick rope. If the dough seems too sticky, dust your hands with flour while rolling it.
• Place the two ropes on the baking sheet a few inches apart and flatten the tops slightly.
• Sprinkle lightly with sugar and bake until lightly golden, about 30 minutes.
• Remove from the oven and let stand for 5 minutes. If the logs are too hot when you try to slice them, they can break.
• Cutting the biscotti:.
• When the two ropes are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately ½-inch slices, cutting on an angle using a quick, clean stroke with a sharp chef's knife. A sawing motion may cause the biscotti to break. Don't worry if they feel a bit crumbly. If you handle them gently, they will be fine.
• Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.
• Cool on wire rack and store in a covered container. They will keep about one week.

LEMON PINE NUT BISCOTTI

Steps:

• cream butter & sugar on med speed until light & fluffy - add 2 eggs, 1 @ a time, mix well p ea addition - add vanilla, lemon zest & lemon juice & blend well - combine flour,baking powder & salt - mix together well - reduce speed of mixer to low & add dry ingred to egg/butter mixture until just incorporated - complete mixing c wooden spoon & then add pine nuts - on greased & floured cookie sheet divide dough into 2 equal portions, create 2 logs ea about 14" long 1 1/2" wide & 1 1/2 " high. in sm bowl, whisk egg c cold water & brush tops of logs c egg wash -bake logs for 20 mins until tops feel set - remove cookie sheet fr oven & cool 10 mins - remove to wire racks & cool 10 more mins - cut logs into diagonal biscotti, about 1/4" wide & stand them up on cookie sheet - return sheet to oven & & bake again 10 more mins - remove to cooling racks to cool completely

LEMON-NUT BISCOTTI

Steps:

• Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
• Beat in eggs, lemon peel, and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
• On alightly floured surface, divide dough into 3 portions.
• Shape each portion into an 8-inch-long loaf.
• Place loaves at least 3 inches apart on prepared cookie sheets.
• Flatten loaves to about 2-1/2 inches wide.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
• (Loaves will spread slightly.).
• Let stand on cookie sheets on wire racks for 30 minutes.
• Reduce oven temperature to 325 degree F.
• Transfer loaves to a cutting board.
• Cut each loaf diagonally into 1/2-inch-thick slices.
• Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
• Bake in a 325 degree F oven for 8 minutes.
• Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
• Transfer to wire reacks; cool.
• For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
• Drizzle over biscotti.
• Let stand until frosting is set.
• Makes about 36 cookies.
• Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
• Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
• Seal, label, and freeze up to 3 months.
• To serve, thaw biscotti at room temperature 15 minutes.
• Drizzle with icing.