Monday, June 13, 2011

Lemon Walnut Biscotti

This is the best biscotti recipe I tried so far.  By best, I mean I at least made 8 batches of biscottis with this recipe in the past 10 months.

I like making biscottis more than baking cookies. For some reason, the twice baking method reminds me more of cooking rather than baking.  The loaf of dough is baked first, cut in small pieces, then baked again. 

Yes, biscotti takes some time to make. But this recipe is absolutely worth it.  

Lemon Walnut Biscotti
(original recipe is from here)
Yields: about 40

Ingredients- 3 cups all purpose flour- 1 teaspoon salt- 1 teaspoon baking powder- 1/4 teaspoon baking soda- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature- 1 1/3 cups sugar- 1 1/2 tablespoons finely grated lemon peel- 2 large eggs
3 tablespoons fresh lemon juice
1 1/2 cups chopped walnuts
- 1 egg, beaten (for glaze)

- Whisk flour, salt, baking powder, and baking soda in medium bowl.

- Using electric mixer, beat butter, 1 1/3 cups sugar, and lemon peel in large bowl until blended. Add 2 eggs, 1 at a time, beating just to blend after each addition. Beat in lemon juice, then flour mixture. Stir in walnuts and mix well.

- Divide dough into 3 equal pieces. Place each piece on sheet of plastic wrap. Using plastic wrap as aid, form dough into 8-inch-long logs. Press logs slightly, flattening to 2 1/2-inch-wide logs. Enclose in plastic wrap and chill in the fridge until firm, at least 3 hours and up to 3 days.

- Position rack in upper third of oven and preheat to 325°F. Line heavy large rimmed baking sheet with parchment paper. Unwrap logs, leaving on plastic. Brush top of logs with egg glaze. Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to touch, about 40 minutes. Transfer to rack and cool completely. Reduce oven temperature to 300°F.

- Line 2 heavy rimmed baking sheets with parchment paper. Using long serrated knife, carefully cut logs crosswise into 1/3-inch-thick slices. Arrange biscotti, cut side down, on prepared baking sheets. Bake cookies until golden brown around edges, about 20 minutes. Cool completely (biscotti will crisp as they cool). 

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