Citrus biscotti
Citrus biscotti are a delicious spring treat. Full of bright, citrus flavor - they are light, delicate and full of fresh citrus zest.
Servings: 2 dozen
Calories: 123kcal
Ingredients
- 2 1/2 c. all-purpose flour // 300g
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 c. sugar // 200g
- 8 tbsp. 1 stick unsalted butter, melted and cooled // 113g
- 2 eggs
- 1 tsp. lemon extract
- 1 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1 tbsp. orange zest
- 1 tbsp. lime and/or grapefruit zest
- white and dark chocolate for drizzling optional
Instructions
- Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine butter, sugar and eggs. Beat for 3 - 4 minutes, until light and fluffy.
- Add lemon juice, lemon extract and citrus zests. Mix to combine.
- Add dry ingredients and mix until combined.
- Divide the dough in half. On a parchment-lined baking sheet, form each half into a rectangle of dough approximately an inch thick. **Dough will be slightly sticky. Use damp (not wet!) hands to form the dough into rectangles.
- Cover with plastic wrap and refrigerate for 20 - 30 minutes.
- While dough is chilling, preheat oven to 350°F / 325°F with convection fan / 177°C / Gas Mark 4.
- Bake for 30 minutes, rotating pan halfway through. Remove from oven and cool for 10 minutes.
- Gently slice biscotti into 1/4" pieces and lay them back on the sheet pan on their sides. Bake for an additional 10 minutes for crispy biscotti. *See notes for extra crunchy cookies.
- Cool on wire cooling rack completely before drizzling with chocolate if desired.
- To drizzle with chocolate: Melt 1/3 cup chocolate in a microwave safe bowl in 30 second increments, stirring between each. When there are pea-sized pieces of chocolate left, you're done. Let the chocolate sit, the heat will continue melting it. Stir until smooth, then transfer melted chocolate into pastry bag or zip-top bag with a corner snipped off to pipe melted chocolate on top of cookies.
Video
Notes
- I love the burst of citrus flavor in these cookies, so I used 3 full tbsp. of zest. If you prefer a more subtle flavor, choose either lime or grapefruit instead of both.
- For EXTRA crunchy biscotti - lower the temperature of the oven to 300°F and continue baking for an additional 15 - 20 minutes. Keep an eye on the cookies so they don't brown too much. If they still aren't as hard as you'd like them, crack the oven door and let them sit in a warm oven for 20 minutes longer to dry out.
- White chocolate can be difficult to melt - add a tablespoon of coconut oil to the chocolate and stir to combine. It will magically become smooth and pipeable.
- You can freeze the biscotti dough for up to 3 months. Wrap tightly in plastic and place in a freezer bag or in a food-sealer bag.
Nutrition
Serving: 1biscotti | Calories: 123kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 180mg | Sugar: 9g