ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
- 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 mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
- Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
- Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams
LEMON-ALMOND BISCOTTI RECIPE - (4.3/5)
Provided by DeBruynC1
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. 2. In a medium-sized bowl, beat the butter, sugar, salt, lemon rind, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky. 3. Plop the dough onto the prepared baking sheet. Shape it into a log that's about 13" long x 3" wide x 3⁄4" thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here. 4. Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen. Reduce the oven heat to 325°F. 5. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. 6. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" slices. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake. 7. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Remove the biscotti from the oven, and transfer them to a rack to cool. 8. For glazed biscotti: Combine the confectioners' or glazing sugar with the lemon juice powder and milk; drizzle over cooled biscotti.
LEMON-ALMOND BISCOTTI
Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 60 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.
- Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.
- With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)
Nutrition Facts : Calories 63 g, Fat 3 g, Protein 2 g, SaturatedFat 1 g
LEMON ALMOND BISCOTTI
My children and I love biscotti cookies but they are so high in fat. So I was glad to find this one in the Diabetic Cooking magazine (July/Aug 2003). It has less fat and salt. Thank you MG.
Provided by Charlotte J
Categories Dessert
Time 56m
Yield 32 biscotti, 32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Beat margarine in bowl.
- Add sugar, lemon rind, baking powder, baking soda, salt and eggs.
- Beat until well blended.
- Beat in flour to crumb texture.
- Dough will be fairly dry.
- Stir in almonds.
- Kneading the dough slightly, shape into two 9-inch logs.
- Flatten logs to 1 1/2-inch thick.
- Place on a nonstick baking sheet and bake for 20 minutes.
- Remove from oven and cool 1 hour.
- Slice crosswise into 16 1/2-inch slices per roll.
- Place cut side down on baking sheet and bake 8 minutes.
- Flip biscotti over and bake 8 minutes more or until crisp and golden.
- Cool.
- Store in air-tight container for up to three days.
Nutrition Facts : Calories 83.2, Fat 3.1, SaturatedFat 0.5, Cholesterol 13.2, Sodium 66.8, Carbohydrate 12.1, Fiber 0.5, Sugar 4.3, Protein 1.8
ALMOND AND LEMON BISCOTTI
This is from Giada de Laurentis' Every Day Food show. I'm adding it here because I can never find recipes a second time on the Food Network website. These are yummy biscotti dipped in meleted chocolate for extra yummyness!
Provided by kda949
Categories Dessert
Time 1h20m
Yield 20 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
- Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky).
- Stir in the almonds. Let the dough rest for 5 minutes.
- Line a large baking sheet with parchment paper. Divide the dough evenly into 2 equal mounds and place on the baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
- Bake for 35 minutes until lightly browned. Cool for 5 minutes.
- Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
- To make the chocolate for dipping: Melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. If you keep going until they are melted smooth sometimes you can burn them!).
Nutrition Facts : Calories 716.9, Fat 18.8, SaturatedFat 2.4, Cholesterol 158.6, Sodium 779.8, Carbohydrate 122, Fiber 7, Sugar 52, Protein 18.8
ALMOND LEMON AND ANISE BISCOTTI
These biscotti are very easy to make, even for a novice. A couple of them broke while I was slicing them for the second baking and they tasted darn good only after first! From "Williams-Sonoma Italian Favorites."
Provided by Irmgard
Categories Dessert
Time 1h15m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
- Whisk to blend.
- Add the flour and almonds and stir until a dough forms.
- Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
- Divide the dough in half.
- Form each half into a log 2 inches in diameter.
- Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
- Sprinkle the tops with coarse sugar.
- Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Leave the oven set at 350 degrees F.
- Using a spatula, carefully transfer the logs to a work surface.
- Using a serrated knife, cut crosswise into slices 1/2" thick.
- Arrange the slices cut side down on the baking sheet.
- Return to the oven and bake until brown, about 20 minutes.
- Transfer the cookies to a wire rack to cool.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 0.6, Cholesterol 11.8, Sodium 32.9, Carbohydrate 10.4, Fiber 0.7, Sugar 4.4, Protein 1.9
More about "lemon almond biscotti recipe 435 recipes"
LEMON ALMOND BISCOTTI - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.5/5 (8)Total Time 1 hr 5 minsCategory Afternoon Tea, Dessert, Food Gifts, High TeaCalories 104 per serving
- In a small bowl, mix the sifted icing sugar with lemon zest and juice. Let it sit for a minute, then give it another stir and dip the tops of each biscotti into the glaze. Allow them to set for 1/2 hour before serving.
LEMON-ALMOND BISCOTTI RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (73)Total Time 1 hr 30 minsServings 24Calories 90 per serving
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the butter, sugar, salt, lemon rind, almond extract, and baking powder until the mixture is smooth and creamy.
- At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky., Scrape the dough onto the prepared baking sheet.
GLAZED LEMON-ALMOND BISCOTTI – MY RECIPE REVIEWS
From myrecipereviews.com
LEMON ALMOND BISCOTTI - THISTLEWOOD FARM
From thistlewoodfarms.com
LEMON-ALMOND BISCOTTI | DIABETIC RECIPE - DIABETIC GOURMET …
From diabeticgourmet.com
LEMON ALMOND BISCOTTI RECIPE - YOGITRITION
From yogitrition.com
LEMON ALMOND BISCOTTI RECIPE
From farmanddairy.com
LEMON ALMOND BISCOTTI RECIPES - COOKEATSHARE
From cookeatshare.com
LEMON-ALMOND BISCOTTI | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
LEMON AND ALMOND BISCOTTI - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
ALMOND LEMON BISCOTTI RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LEMON ALMOND CHEESECAKE WITH BISCOTTI CRUST RECIPE
From recipeland.com
ITALIAN LEMON BISCOTTI (CANTUCCI) - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BEST LEMON RECIPES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ALMOND BISCOTTI W. LEMON ZEST RECIPE | LUCI'S MORSELS
From lucismorsels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love