Citrus Biscotti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CITRUS BISCOTTI



Citrus Biscotti image

Provided by Lynne Feifer

Categories     Dessert

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
1 tablespoon orange zest (1 orange)
1 tablespoon grated lemon zest (2 lemons)
1/2 cup coarsely chopped almonds

Steps:

  • Preheat oven to 325 and line a baking sheet with parchment.
  • In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
  • In a mixing bowl, beat the sugar and eggs until pale yellow and fluffy, about 3 minutes.
  • Mix in orange and lemon zest.
  • Mix in the flour mixture and beat until just blended. The dough will be soft and sticky.
  • Mix in the almonds. Let stand for 5 minutes. Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart.
  • Moisten your hands with water and shape the dough into two 11 x 4-inch long logs.
  • Bake until the logs are lightly browned (about 45 minutes).
  • Cool for 5 minutes, then with a serrated knife, cut the logs crosswise into 1/2-inch thick diagonal slices.
  • Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden. About 25 minutes. Let cool before serving.

Nutrition Facts : Calories 1904 kcal, Carbohydrate 394 g, Protein 44 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 558 mg, Sodium 2550 mg, Fiber 6 g, Sugar 200 g, ServingSize 1 serving

CITRUS BISCOTTI



Citrus Biscotti image

Citrus biscotti are a delicious spring treat. Full of bright, citrus flavor - they are light, delicate and full of fresh citrus zest.

Provided by Cheryl Bennett

Categories     Desserts

Time 55m

Number Of Ingredients 12

2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 c. sugar
8 tbsp. (1 stick) unsalted butter, melted and cooled
2 eggs
1 tbsp. lemon juice
1 tsp. lemon extract
1 tbsp. orange zest
1 tbsp. lime and/or grapefruit zest
white and dark chocolate for drizzling, optional

Steps:

  • Preheat oven to 350°F / 177°C / Gas Mark 4.
  • Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer, fitted with the paddle attachment, combine butter, sugar and eggs. Beat for 3 - 4 minutes, until light and fluffy.
  • Add lemon juice, lemon extract and citrus zests. Mix to combine.
  • Add dry ingredients and mix until combined.
  • Divide the dough in half. On a parchment-lined baking sheet, form each half into a rectangle of dough approximately an inch thick.
  • Bake for 30 minutes, rotating pan halfway through. Remove from oven and cool for 10 minutes.
  • Gently slice biscotti into 1/4" pieces and lay them back on the sheet pan on their sides. Bake for an additional 10 minutes for crispy biscotti - see notes for extra crunchy cookies.
  • Cool on wire cooling rack completely before drizzling with chocolate if desired.
  • To drizzle with chocolate: Melt 1/3 cup chocolate in a microwave safe bowl in 30 second increments, stirring between each. When there are pea-sized pieces of chocolate left, you're done. Let the chocolate sit, the heat will continue melting it. Stir until smooth.

Nutrition Facts : Calories 123 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 biscotti, Sodium 180 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

LEMON ANISE BISCOTTI



Lemon Anise Biscotti image

"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

2 large eggs, room temperature
1 cup sugar
1/4 cup canola oil
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons grated lemon zest
2 teaspoons aniseed, crushed

Steps:

  • In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CAKE MIX CITRUS BISCOTTI



Cake Mix Citrus Biscotti image

Twice-baked Italian-inspired cookies are a snap when you start with a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 30

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ lemon cake mix
1/2 cup Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
2 eggs
2 tablespoons grated lemon peel
1 tablespoon grated lime peel
1 tablespoon grated orange peel
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
2 to 4 teaspoons lemon juice

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray large cookie sheet. In large bowl, mix biscotti ingredients with spoon until dough forms.
  • On cookie sheet, shape dough into 14x3-inch rectangle, 1/2 inch thick. Bake 19 to 25 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
  • Cut dough crosswise into 1/2-inch slices. Arrange slices cut side up on cookie sheet. Bake 7 to 8 minutes or until bottoms are light golden brown; turn slices over. Bake 7 to 8 minutes longer or until bottoms are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over biscotti. Before stacking biscotti, let stand about 4 hours or until glaze is set. Store loosely covered.

Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Biscotti, Sodium 115 mg, Sugar 8 g, TransFat 0 g

VANILLA-CITRUS BISCOTTI



Vanilla-Citrus Biscotti image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield About 28 biscotti

Number Of Ingredients 15

2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick unsalted butter
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons grated grapefruit zest
1 1/2 teaspoons grated lemon zest
1/2 cup chopped candied orange peel
2 tablespoons unsalted butter
1 vanilla bean, halved lengthwise and crosswise, seeds scraped out
1 cup confectioners' sugar
3 to 4 tablespoons heavy cream
Silver nonpareils, for decorating

Steps:

  • Make the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder, salt and baking soda in a medium bowl. Melt the butter in a large microwave-safe bowl in the microwave. Whisk in the granulated sugar and eggs until smooth; whisk in the grapefruit and lemon zest. Stir in the flour mixture with a rubber spatula until just combined, then stir in the orange peel.
  • Divide the dough in half. Shape each piece into an 8-inch log about 2 inches wide on the prepared pan. Bake until golden, about 25 minutes. Let cool 10 minutes on the pan.
  • Reduce the oven temperature to 325 degrees F. Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the same pan. Bake, rotating the pan once, until the cookies are dry, 30 to 35 minutes. Let cool completely on the pan.
  • Make the glaze: Heat the butter and vanilla pod and seeds in a skillet over medium heat until the butter sizzles, 1 to 2 minutes. Let cool slightly, then strain into a bowl. Whisk in the confectioners' sugar and 3 tablespoons heavy cream, thinning with the remaining 1 tablespoon cream if needed. Transfer to a small resealable plastic bag, snip a corner and pipe on the biscotti. Sprinkle with nonpareils. Let set, about 45 minutes.

CHOCOLATE CITRUS BISCOTTI



Chocolate Citrus Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h35m

Yield 3 dozen

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 325 degrees F.
  • Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
  • Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

CITRUS BISCOTTI



Citrus Biscotti image

Categories     Side     Bake     Cornmeal

Yield makes 3 dozen cookies

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
1 tablespoon grated orange zest (from about 1 orange)
1 tablespoon grated lemon zest (from about 2 lemons)
1/2 cup coarsely chopped shelled pistachios

Steps:

  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. 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 mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios. Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 x 4-inch logs. Bake until the logs are lightly browned, about 35 minutes. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden, about 25 minutes. Let cool before serving.

CITRUS CHOCOLATE BISCOTTI



Citrus Chocolate Biscotti image

I love candied mixed peel and these will make a wonderful Christmas biscotti, great for gifts too. I haven't tried these yet, posted for future use, if you bake them, please review. Source - Homemakers Magazine: 2007

Provided by Elly in Canada

Categories     Lunch/Snacks

Time 1h5m

Yield 24 biscotti, 24 serving(s)

Number Of Ingredients 10

1/3 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup candied peel
1 3/4 cups all-purpose flour
1/2 cup whole unblanched almond
4 ounces chopped semisweet chocolate
2 teaspoons baking powder
1 egg white, lightly beaten

Steps:

  • In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla.
  • Toss peel with 1 tbsp/15 mL of the flour; stir into batter with almonds and chocolate.
  • Whisk together the remaining flour and baking powder; stir into batter until soft, sticky dough forms.
  • On lightly floured work surface, work dough into smooth ball.
  • Divide in half; roll each into 12-inch/30 cm long log.
  • Transfer to parchment paper-lined baking sheet. Brush tops with egg white. Bake in 350°F/180°C oven until tops are dry and golden, about 25 minutes.
  • Let cool on sheet for 5 minutes.
  • Transfer to cutting board; with chef's knife, cut diagonally into 3/4-inch/2 cm slices, wiping blade after each cut.
  • Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes.
  • Let cool on rack.
  • (Make-ahead: Store in airtight container for up to 2 weeks.).

Nutrition Facts : Calories 128.4, Fat 7, SaturatedFat 3.4, Cholesterol 24.4, Sodium 57.9, Carbohydrate 15.4, Fiber 1.4, Sugar 6.5, Protein 2.9

ALMOND-CITRUS BISCOTTI



Almond-Citrus Biscotti image

This recipe comes from Chris Bianco's business partner, Susan Pool. It's served here with cool, refreshing Mandarin Italian Ice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 12

3/4 cup whole raw almonds
1 1/2 cups unbleached all-purpose flour
1 cup spelt flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon finely grated mandarin zest, or tangerine or orange zest
1 teaspoon anise seeds
1 teaspoon pure anise extract (optional)
1 tablespoon grappa (optional)

Steps:

  • Preheat oven to 350 degrees. Spread almonds evenly on a rimmed baking sheet; toast until fragrant, about 10 minutes. Let cool, then roughly chop. Reduce oven temperature to 325 degrees.
  • Whisk flours, baking powder, and salt in a bowl. Cream butter and sugar with a mixer until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each addition. Add zest and anise seeds, and extract and grappa if desired.
  • With machine on low, add flour mixture to butter mixture in 3 batches. Stir in almonds. Turn out dough onto work surface and knead to combine. Divide into 2 pieces.
  • On a baking sheet, shape each piece into a log (1 1/2 by 14 inches), and set a few inches apart. Bake until light brown, 25 to 30 minutes. Let cool for 10 minutes. Slice diagonally into 1/2-inch-thick slices. Place biscotti flat on baking sheet, and bake for 10 minutes more. Flip biscotti over, and bake until firm and dry, about 10 minutes more. Let cool.

More about "citrus biscotti recipes"

CHOCOLATE CITRUS BISCOTTI : RECIPES - COOKING CHANNEL
Web Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely. Melt the chocolate chips in the microwave, stirring …
From cookingchanneltv.com
See details


ALMOND CITRUS BISCOTTI RECIPES - HOMEANDRECIPE.COM
Web Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the …
From homeandrecipe.com
See details


GLUTEN FREE / DAIRY FREE BISCOTTI WITH PISTACHIO & WINTER CITRUS
Web 2022-11-26 Remove the baked logs from the oven and allow them to cool on a rack for 10 minutes (set a timer). Reduce oven temperature to 325F. After 10 minutes, slice the …
From inspirededibles.ca
See details


LEMON BISCOTTI RECIPE ~ BARLEY & SAGE
Web 2022-01-14 Reduce the oven temperature to 325°F. Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them …
From barleyandsage.com
See details


CITRUS BISCOTTI | MELTING POT FOOD TOURS | RECIPES
Web Preheat oven to 325F, and line two baking sheets with parchment paper. Sift flour, baking powder, and salt, set aside. With hand mixer, cream sugar, butter, and citrus zest until …
From meltingpottours.com
See details


CITRUS — RECIPES — PANCAKES AND BISCOTTI
Web Cookies and Biscotti Francesa Bruzzese May 13, 2021 citrus, cookies brownies and bar cookies, sweet, american recipes, ... deeply chocolate-y cake with hints of citrus, …
From pancakesandbiscotti.com
See details


SPIRAL BISCOTTI WITH CITRUS FRUITS | ITALIAN BISCUIT RECIPES - FOOD
Web Lemon pastry. 335 g (11¾ oz/2¼ cups) plain (all-purpose) flour; 135 g (4¾ oz) caster (superfine) sugar; 2 tsp baking powder; pinch of salt; 175 g (6 oz) chilled butter, cut into …
From sbs.com.au
See details


25 BEST BISCOTTI RECIPES TO ENJOY WITH COFFEE - INSANELY GOOD
Web 2022-06-15 It’s simple -just add lemon zest and fresh raspberries to your biscotti dough, and voila. With a combination of sweet, tart, and citrusy, these are wonderfully light and …
From insanelygoodrecipes.com
See details


CITRUS BISCOTTI FOOD
Web Steps: Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. In a large bowl, whisk together the flour, cornmeal, baking …
From homeandrecipe.com
See details


CINNAMON CITRUS BISCOTTI – RYDER SISTERS RECIPE COLLECTION
Web 2022-04-22 Ingredients. 1 cup sugar; 1/2 cup butter, room temp; 2 eggs; t tablespoon orange zest; 1 teaspoon vanilla; 2 cups flour; 1 1/2 teaspoons baking powder; 1 …
From rydersisters.recipes
See details


Related Search