Lemon Zest Biscotti
Indulge in the delightful aroma and zesty flavor of these crunchy Lemon Zest Biscotti. Made with butter, nuts, dried fruit, and a hint of vanilla, these biscotti are perfect for a refreshing afternoon treat or to dunk in your morning coffee or tea.
ingredients
- 1/2 cup butter, softened
- 1 cup plus 2 tablespoons sugar
- 3 eggs, separated
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups chopped nuts of choice (e.g., almonds, pistachios)
- 1 cup dried fruit of choice (e.g., cranberries, apricots)
steps
- 1.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks, vanilla extract, and lemon zest, and beat until well combined.
- 3.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing until a dough forms.
- 4.
Fold in the chopped nuts and dried fruit until evenly distributed throughout the dough.
- 5.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the dough.
- 6.
Divide the dough in half and shape each portion into a long log, approximately 12 inches by 3 inches, on the prepared baking sheet.
- 7.
Bake for 25-30 minutes or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
- 8.
Reduce the oven temperature to 325°F (165°C). Using a serrated knife, cut the logs into 1-inch thick slices on the diagonal.
- 9.
Arrange the biscotti cut-side down on the baking sheet and return to the oven for an additional 10-12 minutes, or until they are toasted and crisp. Flip the biscotti halfway through the baking time.
- 10.
Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
