Lemon-Nut Biscotti Recipe ππ°
Overview:
Indulge in the irresistible combination of zesty lemon and crunchy pistachio with these delightful Lemon-Nut Biscotti! Perfectly crunchy yet tender, these biscotti make for an ideal treat to accompany your morning coffee or afternoon tea. Whether you’re looking for a sweet snack or a homemade gift idea, these biscotti fit the bill!
Recipe Details:
- Cook Time: 36 minutes
- Prep Time: 35 minutes
- Total Time: 1 hour and 11 minutes
- Yield: Approximately 36 cookies
Ingredients:
- 1/3 cup butter
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 2 large eggs
- Zest of 4 lemons
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups unsalted pistachio nuts
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice or milk
Instructions:
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Prepare Baking Sheets: Line 2 cookie sheets with parchment paper or lightly grease them. Set aside.
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Mix Butter and Sugar: In a large bowl, beat the butter with an electric mixer on medium to high speed for about 30 seconds until creamy.
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Incorporate Dry Ingredients: Add the granulated sugar, baking powder, and 1/2 teaspoon of salt to the bowl. Beat until well combined, scraping the sides of the bowl occasionally.
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Add Eggs and Flavorings: Beat in the eggs, lemon zest, and vanilla extract until thoroughly combined.
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Incorporate Flour: Gradually beat in as much of the flour as you can with the mixer. Then, using a wooden spoon, stir in any remaining flour and the pistachio nuts until evenly distributed.
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Shape Dough: On a lightly floured surface, divide the dough into 3 equal portions. Shape each portion into an 8-inch-long loaf.
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Bake First Round: Place the loaves on the prepared cookie sheets, making sure they are at least 3 inches apart. Flatten the loaves slightly until they are about 2-1/2 inches wide. Bake in a preheated 375Β°F (190Β°C) oven for 20 to 25 minutes, or until golden and the tops are cracked. The loaves will spread slightly during baking.
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Cool and Slice: Let the baked loaves cool on the cookie sheets on wire racks for 30 minutes. After cooling, reduce the oven temperature to 325Β°F (160Β°C). Transfer the cooled loaves to a cutting board and cut each loaf diagonally into 1/2-inch-thick slices.
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Second Bake: Place the sliced biscotti, cut sides down, on the same parchment-lined or greased cookie sheets. Bake in the 325Β°F (160Β°C) oven for 8 minutes. Then, turn the slices over and bake for an additional 8 to 10 minutes, or until they are dry and crisp.
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Cool Completely: Once baked, transfer the biscotti to wire racks to cool completely.
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Prepare Icing: In a small bowl, stir together the powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make an icing of drizzling consistency.
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Drizzle with Icing: Drizzle the icing over the cooled biscotti slices and let them stand until the frosting is set.
Make-Ahead Tip:
Prepare the Lemon-Nut Biscotti as directed through Step 3, but do not drizzle with icing. Instead, transfer the cooled biscotti to self-sealing freezer bags or arrange them in layers separated by waxed paper in a freezer container. Seal, label, and freeze for up to 3 months. To serve, thaw the biscotti at room temperature for 15 minutes, then drizzle with icing.
Enjoy the delightful crunch and burst of citrus flavor in every bite of these homemade Lemon-Nut Biscotti! Perfect for sharing with loved ones or enjoying as a special treat just for yourself. Happy baking! πͺβ¨
