Lemon Biscotti
Lemon Biscotti Recipe from Italy - Easy-to-Make Dessert
Introduction
Lemon Biscotti is a delightful Italian cookie that is perfect for enjoying with a cup of coffee or tea. These crunchy, twice-baked cookies are flavored with fresh lemon zest and topped with a sweet lemon glaze.
History
Biscotti, which means "twice-cooked" in Italian, has been enjoyed in Italy for centuries. Originally created as a long-lasting, shelf-stable treat for travelers and soldiers, biscotti has evolved into a popular dessert enjoyed around the world. Lemon Biscotti is a modern twist on this classic recipe, adding a bright and refreshing citrus flavor to the traditional cookie.
Ingredients
- 2 cups flour
- 0.33 cup granulated sugar
- 0.25 tsp salt
- 1 tsp baking powder
- 1 stick unsalted butter, cut into pieces
- 2 large eggs
- 2 tsp grated lemon zest
Glaze
- 1 cup powdered sugar
- 3 tbsp strained lemon juice
How to prepare
Biscotti
- Mix together flour, granulated sugar, salt, and baking powder.
- Rub in butter with fingertips or pastry blender until the mixture resembles cornmeal.
- Whisk eggs with lemon zest.
- Stir in the flour mixture with a fork until the dough holds together.
- Scrape the dough from the bowl onto a floured work surface and knead lightly several times to mix.
- Divide the dough into two equal pieces.
- Roll each piece into a cylinder about 12 inches long.
- Transfer the cylinders to a baking sheet covered with parchment paper or buttered aluminum foil.
- Flatten them with the palm of your hand so that they are about 0.5 inch thick.
- Bake at 350°F (177°C) on the middle rack for about 30 minutes until well risen, deep golden, and firm.
- Cool on the pan for 15 minutes.
- Remove the logs from the pan.
- Cut into diagonal slices about 0.5 inch wide.
- Return the slices to the pan and arrange them close together, cut side down.
- Bake for about 20 minutes longer, until the cut surfaces are deep golden in color.
Glaze
- Immediately after removing the biscotti from the oven, prepare the glaze by combining powdered sugar and lemon juice in a small pan.
- Stir well to mix.
- Cook over low heat, stirring, until bubbly around the edges.
- Immediately brush the glaze over the warm biscotti.
- Leave them on the pan until cooled and the glaze is firm.
Variations
- Add chopped nuts or dried fruit to the dough for added texture and flavor.
- Drizzle melted white or dark chocolate over the cooled biscotti for a decadent touch.
Cooking Tips & Tricks
Be sure to use fresh lemon zest for the best flavor in these biscotti.
- When cutting the biscotti into slices, use a sharp knife to prevent crumbling.
- For a softer biscotti, reduce the baking time in the second bake.
Serving Suggestions
Enjoy Lemon Biscotti with a hot cup of tea or coffee for a delightful afternoon treat.
Cooking Techniques
Baking, mixing, kneading, slicing
Ingredient Substitutions
Use orange or lime zest instead of lemon zest for a different citrus flavor.
- Substitute almond extract for the lemon zest for an almond-flavored biscotti.
Make Ahead Tips
Lemon Biscotti can be made ahead and stored in an airtight container for up to two weeks.
Presentation Ideas
Arrange Lemon Biscotti on a decorative plate and serve with a dusting of powdered sugar for a beautiful presentation.
Pairing Recommendations
Pair Lemon Biscotti with a glass of limoncello or a citrus-infused cocktail for a refreshing combination.
Storage and Reheating Instructions
Store Lemon Biscotti in an airtight container at room temperature for up to two weeks. To reheat, place in a 350°F (177°C) oven for a few minutes until warmed through.
Nutrition Information
Calories per serving
Each serving of Lemon Biscotti contains approximately 150 calories.
Carbohydrates
Each serving of Lemon Biscotti contains approximately 20 grams of carbohydrates.
Fats
Each serving of Lemon Biscotti contains approximately 6 grams of fat.
Proteins
Each serving of Lemon Biscotti contains approximately 2 grams of protein.
Vitamins and minerals
Lemon Biscotti is a good source of vitamin C from the fresh lemon zest.
Alergens
Lemon Biscotti contains wheat and eggs.
Summary
Lemon Biscotti is a delicious treat that is relatively low in calories and provides a small amount of protein and fat.
Summary
Lemon Biscotti is a delightful and crunchy cookie that is perfect for enjoying with a hot beverage. With a bright lemon flavor and a sweet glaze, these cookies are sure to become a favorite in your household.
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Lemon Biscotti. It was a warm summer day, and I was visiting my friend Maria who had just returned from a trip to Italy. She had brought back a cookbook filled with traditional Italian recipes, and as we sat together flipping through the pages, my eyes landed on a simple yet enticing recipe for Lemon Biscotti.
Maria noticed my interest and with a smile, she said, "You must try making these, they are absolutely delicious!" Intrigued, I asked her about the origin of the recipe, and she told me that she had learned it from a sweet old lady she had met in a small Tuscan village.
Filled with excitement, I decided to give the recipe a try. Maria and I gathered the ingredients - flour, sugar, eggs, butter, and of course, fresh lemons. As we mixed and kneaded the dough, the sweet aroma of lemon filled the kitchen, and I couldn't help but feel a sense of nostalgia for my own grandmother's baking.
After shaping the dough into long logs and baking them until golden brown, we carefully sliced the biscotti and baked them again to achieve the perfect crunch. The lemony scent lingered in the air, and I could hardly wait to taste the finished product.
As Maria and I sat down to enjoy our freshly baked Lemon Biscotti with a cup of coffee, I took a bite and was instantly transported back to my childhood. The combination of zesty lemon and the subtle sweetness of the biscotti brought back memories of lazy Sunday mornings spent in my grandmother's kitchen, watching her bake.
From that day on, Lemon Biscotti became a staple in my repertoire of recipes. I made them for family gatherings, special occasions, and just because. Each time I baked a batch, I felt a connection to the sweet old lady from the Tuscan village, and I was grateful for the opportunity to carry on her tradition.
Over the years, I have made some tweaks to the original recipe - adding a touch of vanilla extract here, a sprinkle of almonds there. But the essence of the Lemon Biscotti remains the same - a simple yet flavorful treat that never fails to bring joy to those who taste it.
As I sit here reminiscing about that warm summer day with Maria, I am filled with gratitude for the wonderful world of cooking and the way it brings people together. The recipe for Lemon Biscotti may have originated in Italy, but it has found a special place in my heart and in the hearts of all those who have had the pleasure of tasting it.
And so, I continue to bake Lemon Biscotti, sharing the recipe with friends and family, passing on the tradition just as Maria did for me. It is a small gesture, but one that carries with it the warmth and love of generations past. And for that, I am truly grateful.