Citrus Biscotti

Citrus Biscotti

Biscotti is Italian for “twice baked”. This style of classic cookie has its dough first baked as logs, which are then sliced and pieces are baked again. These are perfect just as they are … and, if you want to level-up their flavor, use the sprinkling sugar that mixes fresh lemon and lavender. This adds a special and really delicious finishing touch.

These are exquisite dipped in our Blushing Lemonade or, the last of your Rose’ wine this summer  … take them into autumn too, dipped in any white or red wine you’d like; this is an Italian dessert tradition we can all learn from ;). 

Buon appetito!

2 cups all-purpose flour (plus extra for handling and shaping dough)

1 tsp baking powder

¼ tsp salt

1 cup sugar

6 Tbsp (3/4 stick) unsalted butter, room temperature

Freshly grated zest of one orange, one lemon, one lime

1 large egg

1 large egg, yolk and white separated

1 tsp vanilla extract

Preheat oven to 325F, and line two baking sheets with parchment paper.

Sift flour, baking powder, and salt, set aside.

With hand mixer, cream sugar, butter, and citrus zest until light and fluffy. Add whole egg, and yolk of second egg (set egg white aside for later), beat on low speed until well combined. Add vanilla extract, then dry ingredients, mix thoroughly but do not overmix. Dough will be fairly stiff.

Transfer dough to lightly-floured surface. Divide in half, then shape each half into about a 9-to-10-inch long / 1 1/2 – inch wide log. Transfer logs to baking sheet, allowing space between, as they will spread while baking; you may use 2 sheets if you prefer. Brush logs with reserved egg white.

Bake until golden and firm to the touch, about 35-40 minutes. Cool on baking sheets and maintain oven temperature.

See recipe/note below, for optional Lemon-lavender sugar. 

Gently place logs on cutting board, and using serrated knife, cut logs into ½-inch diagonal slices. Place cookie pieces cut side down, on baking sheets. Sprinkle each biscotti with a pinch of (optional) lavender-lemon-sugar if you’d like. 

Bake until golden, about 22 minutes. Cool on wire racks.

Yields about 40 biscotti, which stay fresh in airtight container for up to 10 days.

Lemon-Lavender Sugar for sprinkling:

Freshly grated zest of one lemon

½ tsp culinary dried lavender (Penzey’s is recommended)

3 Tbsp coarse sugar

Place 3 ingredients in small blender jar and blend until mixture resembles fine dust. Store any unused sugar in small jar or airtight container

Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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