Lemon Biscotti Recipe
Category: Desserts
Serving Size: 1 batch (approximately 40 pieces)
Lemon biscotti, with their delicate, zesty flavor and crisp texture, are a perfect treat to enjoy with a cup of tea or coffee. Their light sweetness combined with the tangy freshness of lemon makes them an irresistible addition to any dessert table. In this recipe, we’ll guide you step-by-step to prepare these delicious treats from scratch.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 250g |
| Unsalted butter | 125g |
| Powdered sugar | 100g |
| Egg yolks | 2 |
| Lemon zest | 2 lemons |
| Whole milk | 125ml |
| Granulated sugar | 35g |
| Cornstarch (Maizena) | 10g |
| Extra all-purpose flour | 5g |
| Whole egg | 1 |
Instructions
-
Prepare the Dough for Biscotti:
Begin by making the base dough for the lemon biscotti. Start with the pasta frolla (shortcrust pastry). Begin by sifting the flour into a large bowl. This helps to aerate the flour and removes any lumps. -
Combine Ingredients:
Once the flour is sifted, create a small well in the center of the flour. Pour the powdered sugar into the well. Add the finely grated lemon zest from two fresh lemons, ensuring it evenly mixes with the flour and sugar for an aromatic base. -
Incorporate Egg Yolks:
Add the two egg yolks into the flour mixture. Using your hands or a pastry cutter, mix everything together until it forms a sandy, crumbly texture. This is the key to creating a tender, flaky dough for your lemon biscotti. -
Knead the Dough:
Gradually add the cold unsalted butter (cut into small cubes) to the mixture. Continue to combine until the dough begins to come together. At this point, the dough should form a cohesive mass. Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes. This resting time allows the dough to chill and firm up, making it easier to handle. -
Prepare the Lemon Cream Filling:
While the dough chills, it’s time to prepare the lemon cream filling. In a separate bowl, whisk together the egg yolks and granulated sugar. Add the whole milk to a saucepan and heat it gently over low heat. Allow the milk to warm up, but don’t let it come to a boil. -
Create the Cream:
Gradually add the warm milk to the egg yolk and sugar mixture, stirring continuously to prevent curdling. Once everything is combined, strain the mixture through a fine sieve into a saucepan. This step helps remove any bits of lemon zest or any lumps, ensuring a smooth and creamy filling. -
Cook the Cream:
Cook the strained mixture over low heat, stirring constantly with a whisk. Continue until the cream thickens and reaches a pudding-like consistency. Once thickened, remove from the heat. Transfer the cream into a small bowl, cover it with plastic wrap, and allow it to cool. The wrap should be in direct contact with the cream to prevent a skin from forming. -
Assemble the Biscotti:
Preheat your oven to 180°C (350°F) for static baking or 160°C (320°F) for fan-assisted baking. Take the chilled dough from the refrigerator and roll it out on a lightly floured surface to a thickness of about 1cm (0.5 inches). Using a round cookie cutter (about 6 cm in diameter), cut out 40 circles from the dough. -
Fill and Seal:
Place a small spoonful of the cooled lemon cream on top of one dough circle. Brush the edges of the dough lightly with the beaten whole egg to help seal the biscuit. Then, place another dough circle on top, gently pressing the edges to ensure the filling is securely enclosed within the dough. -
Bake the Biscotti:
Arrange the filled dough circles on a lined baking sheet, making sure to leave some space between them. Bake the biscotti in the preheated oven for 20 minutes (or 15 minutes if using a fan-assisted oven). Keep a close eye on them to ensure they don’t turn golden brown. They should remain pale, with a slight firm texture on the outside. -
Cool and Serve:
Once the baking time is complete, remove the lemon biscotti from the oven. Allow them to cool on a wire rack. These delicate treats are best enjoyed once they’ve had a chance to cool and firm up. Serve them with a warm beverage and enjoy the tangy, sweet contrast of the lemon filling and crisp pastry.
These lemon biscotti are perfect for sharing with friends or enjoying on your own during a quiet afternoon. The zesty lemon flavor pairs wonderfully with the rich, buttery pastry, creating a delightful dessert that will surely be a hit at your next gathering.
