LEMON WALNUT BISCOTTI
This is a delightful tasting biscotti that I include with my yearly Christmas gift-giving goodies! My mother loves it so it has fast become a "standard" every year.
Provided by Roz Blair
Categories Cookies
Time 1h55m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325^. Line cookie sheets with parchment paper; set aside. Combine flour, baking powder, salt and baking soda. In a large mixing bowl cream butter on medium to high speed for 30 seconds. Add sugar and lemon zest. Beat until well combined. Add eggs one at a time blending well after each addition. Add lemon juice and beat until incorporated. Gradually add flour mixture until combined. Stir in walnuts. Divide dough into 3 portions. On lightly floured surface shape each portion (I usually do this straight on the parchment paper lined cookie sheet) into a 10" roll about 1 1/2" wide. Press each log until 2" wide. Brush with egg white and sprinkle with coarse sugar. Chill cookie sheet(s) for 15 minutes. Bake 25-30 minutes. Remove from oven and cool on sheets for 45 minutes. Preheat (or reduce) oven to 300^. Cut each cooled log with serrated knife diagonally into 1/2" slices and place cut side down on cookie sheets. Bake 7 minutes; turn over and bake an additional 5-6 minutes. Remove to wire racks to cool completely. Yield: 4-5 dozen
ITALIAN LEMON BISCOTTI (CANTUCCI)
Steps:
- In a large bowl, beat together butter and sugar until well combined 1-2 minutes. Add vanilla, then add the eggs beat, then add the lemon juice and beat to combine.
- In a medium bowl whisk together the flour, salt, baking powder and zest.
- Add the dry ingredients to the butter mixture, when almost combined add the the nuts and combine.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
- Move the dough to a lightly floured flat surface, divide in two and form into 2 logs (about 12 inches/31cm long). Place on the prepared cookie sheet and bake for 30-35 minutes or until lightly brown.
- Remove from the oven and let sit 5-10 minutes.
- Cut the logs on the diagonal into 1/2 inch slices. Lay the slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Then flip the cookies over and bake again for approximately 5 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Nutrition Facts : Calories 88 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
LEMON-WALNUT BISCOTTI
These twice baked Italian cookies has a distinct taste of anise. While not to sweet, biscotti are delicious and elegant. They make a wonderful gift.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 36 Biscotti
Number Of Ingredients 11
Steps:
- Heat oven to 350°F, with one rack positioned in the center and one directly below; toast walnuts and anise seeds just until golden, 4 to 5 minutes, cool and chop together on a cutting board.
- In a large bowl, whisk together flour,baking powder and salt.
- In a separate bowl whisk together remaining ingredients (eggs, sugar, butter, oil,lemon peel,lemon juice) until smooth.
- Stir egg mixture into flour mixture, then stir in walnuts and anise seeds; (Dough will be soft, that's okay).
- Divide dough in half, lightly grease a large cookie sheet; with floured hands, shape dough into two 14x2-1/2-inch logs,slightly rounded in center; Bake on center rack until firm to the touch,30 minutes;let cool 20 minutes, (Leave oven on).
- Transfer logs to a cutting board; with serrated knife,gently cut logs on a angle into 1/2-inch-thick slices; lay slices on 2 ungreased cookie sheets, bake until biscotti are lightly browned around edges, 10 minutes.
- Flip biscotti over on cookie sheet reversing positions when you put them back in the oven; bake 10 minutes more, transfer biscotti to wire racks to cool.
Nutrition Facts : Calories 126.5, Fat 6.7, SaturatedFat 2.1, Cholesterol 24.4, Sodium 81.8, Carbohydrate 14.8, Fiber 0.5, Sugar 5.7, Protein 2.2
LEMON-WALNUT BISCOTTI
I love biscotti with a rich smooth latte - yes, I'm a dunker. Like this version from Myrtle Killian at gourmet-desserts @yahoo.com because it doesn't have anise (after a youthful indiscretion with the dreaded ouzo I am pretty much done with anise... forever). These are mighty tasty without! Prep time includes chilling time.
Provided by Busters friend
Categories Dessert
Time 4h45m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- Whisk flour, salt, baking powder, and baking soda in medium bowl.
- Using electric mixer, beat butter, 1 1/3 cups sugar, and lemon peel in large bowl until blended. Add 2 eggs, 1 at a time, beating just to blend after each addition. Beat in lemon juice, then flour mixture. Stir in walnuts.
- Divide dough into 3 equal pieces. Place each piece on sheet of plastic wrap. Using plastic wrap as aid, form dough into 8-inch-long logs. Press logs slightly, flattening to 2 1/2-inch-wide logs. Enclose in plastic wrap and chill until firm, at least 3 hours and up to 3 days.
- Position rack in upper third of oven and preheat to 325 degrees.
- Line heavy large rimmed baking sheet with parchment paper.
- Unwrap logs, leaving on plastic. Brush top of logs with egg glaze. Sprinkle with raw sugar. Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to touch, about 50 minutes.
- Transfer to rack and cool completely. Reduce oven temperature to 300 degrees.
- Line 2 heavy rimmed baking sheets with parchment paper. Using long serrated knife, carefully cut logs crosswise into 1/3-inch-thick slices. Arrange biscotti, cut-side down, on prepared baking sheets.
- Bake cookies until golden brown around edges, about 20 minutes. Cool completely (biscotti will crisp as they cool). (Can be made 3 days ahead. Store in airtight container at room temperature. ).
Nutrition Facts : Calories 99.1, Fat 6, SaturatedFat 1.7, Cholesterol 15.7, Sodium 54.1, Carbohydrate 10.1, Fiber 0.6, Sugar 4.7, Protein 1.9
More about "lemon walnut biscotti recipes"
LEMON WALNUT BISCOTTI RECIPE - MOM FOODIE
From momfoodie.com
Estimated Reading Time 50 secs
CALIFORNIA WALNUT LEMON BISCOTTI - CALIFORNIA WALNUTS
From walnuts.org
18 BISCOTTI RECIPES PERFECT FOR YOUR COFFEE BREAK | TASTE …
From tasteofhome.com
LEMON-WALNUT BISCOTTI — UNWRITTEN RECIPES
From unwrittenrecipes.com
LEMON WALNUT BISCOTTI | MIDWEST LIVING
From midwestliving.com
LEMON BISCOTTI - EASY BISCOTTI RECIPE OWLBBAKING.COM
From owlbbaking.com
BISCOTTI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
LEMON BISCOTTI - THE MONDAY BOX
From themondaybox.com
WALNUT AND ANISE BISCOTTI - CALIFORNIA WALNUTS
From walnuts.org
LEMON AND WALNUT BISCOTTI - PRODUCE MADE SIMPLE
From producemadesimple.ca
Estimated Reading Time 1 min
- Place walnuts on baking sheet and bake at 350°F (180°C) 5 to 7 minutes until fragrant and lightly toasted; set aside.
- In large bowl, cream butter and oil with sugar until fluffy. Beat in eggs, one at a time, until mixture is smooth and creamy. Add grated rind and juice. In small bowl, combine flour, baking powder and ginger, stir into creamed mixture. Mix in walnuts. Cover and chill dough at least 4 hours.
- Divide dough into 3 portions. On lightly floured board, roll dough into logs about 1 1/2 inches (4 cm) in diameter and 10 inches (25 cm) long. Place the logs on ungreased baking sheet. Bake at 325°F (160°C) 30 minutes or until golden and firm to the touch. Cool 10 minutes.
- Using a sharp knife, carefully slice logs diagonally about 1/2 inch (1 cm) thick. Place slices, cut side down, on baking sheet. Bake at 300°F (150°C) about 20 minutes or until light golden brown underneath. Cool on racks. Store in airtight container.
BEST BISCOTTI RECIPES - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
19 LEMON RECIPES TO BRIGHTEN UP YOUR PASSOVER MENU
From kosher.com
WALNUT & CINNAMON BISCOTTI - ONCE UPON A CHEF
From onceuponachef.com
MAPLE WALNUT BISCOTTI RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON-ALMOND BISCOTTI RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY LEMON BISCOTTI RECIPE - SAVORING ITALY
From savoringitaly.com
WALNUT BISCOTTI RECIPE | LAND O’LAKES
From landolakes.com
CALIFORNIA WALNUT LEMON BISCOTTI - JAMIE GELLER
From jamiegeller.com
PISTACHIO BISCOTTI - BETTER HOMES & GARDENS
From bhg.com
LEMON WALNUT BISCOTTI — ONCE A YEAR BAKER
From onceayearbaker.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 »
#time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #fruit #oven #diabetic #dinner-party #finger-food #kid-friendly #vegetarian #cookies-and-brownies #nuts #dietary #biscotti #comfort-food #citrus #lemon #brunch #taste-mood #to-go #equipment #presentation #4-hours-or-less
You'll also love