How To make Basic Biscotti Orange, Anise, and Lemon
Basic Ingredients:
3/4 cup almonds whole, unblanched
1/4 pound butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
:
For Orange Biscotti Zest from 1 orange 2 tablespoons orange liqueur :
or 1 T orange extrac
1 1/2 teaspoons cinnamon
For Anise Biscotti :
2 teaspoons anise seed crushed
:
For Lemon Biscotti ----- Zest from 1 lemon 1 tablespoon lemon extract
1 tablespoon lemon juice
Procedures for all recipes
Preheat oven to 350 degrees
Toast the almonds until golden, then chop by hand into 1/4 inch chunks. *Reduce oven heat to *325* degrees* Cream the butter until light, add the sugar and beat till smooth and creamy. Beat in eggs until the mixture is smooth. Add the (orange, anise, lemon) specific ingredients. Sift in the flour, baking powder and salt, beat until just mixed. Stir in the almonds. On a floured board, divide the dough in half and roll each half into a long roll about 1 1/2 inches in diameter and about 10 inches long. Set the rolls on a baking sheet at least 3 inches apart, bake in the top third of the oven (*325*) for about 25 minutes, or until they are set and lightly browned on top. Cool the rolls for 5 minutes or so, then slice diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet and return to the oven for another 10 minutes. Turn the slices over and bake for another 10 minutes. Cool on a rack, and keep in a tightly covered tin - they keep for months.
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This is an Italian recipe for making Anise Biscotte.... simply delicious!
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Biscotti | Basics with Babish
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Italian Anissette Cookies | how to make cookies | Video Recipe
Biscotti Anissette Toast | how to make cookies | Video Recipe
Biscotti Anissette Toast -Ingredients-
2 cups all-purpose flour
3/4 cup sugar
1/2 cup of canola/light olive/grapeseed oil
4 large eggs
pinch of salt
2 tsp baking powder
1 tsp pure vanilla extract
1/2 tsp anise extract
2 tbsp. sambuca liqueur
_______________________
you can substitute the anisette flavor
with lemon/orange extract
zest of a lemon and orange
2 tbsp. Cointreau Liqueur
Biscotti Anissette Toast | how to make cookies | Video Recipe
Lemon & Blueberry Biscotti - Bakedin's October 2020 Baking Club box
The nights may be drawing in, but this month’s Baking Club box celebrates the remnants of summer, with a generous batch of delicately scented lemon & blueberry biscotti.
The biscotti batter is abundantly flecked with fragrant strips of lemon zest, crunchy poppy seeds, and chewy fragments of dried blueberry. The biscotti are then drizzled with a fragrant, lemony white icing.
This is biscotti like no other, and is a great alternative to the classic lemon and blueberry muffin. Enjoy alongside a strong cup of coffee for an Italian inspired treat.
Love baking? Click here to find out more about Bakedin's completely unique baking experience:
It's just like sunshine! Lemon Biscotti * NO TALK COOKING
It has to be something special for these fun and irresistible, Lemon Biscotti's. They were so much fun to make and they are great for those days you need a little sunshine to start or end the day. They also last a long time if you can keep them around that long.
Ingredients
2 Large eggs, room temperature
1 Cup Sugar
1/4 Cup Canola Oil
1/2 Teaspoon Lemon Extract
1/4 Teaspoon vanilla Extract
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
4 Teaspoons grated Lemon zest
2 Teaspoons Aniseed, crushed
OPTIONAL GLAZE:
2 cups Confectioners Sugar
3 to 4 Tablespoons Lemon juice
Grated Lemon zest
Directions
Preheat oven to 350°. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed.
Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness.
Bake until golden and tops begin to crack, 30-35 minutes. Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake 5 minutes. Turn and bake until firm and golden brown, 5-7 minutes. Remove to wire racks to cool. If using glaze, whisk confectioners' sugar and lemon juice in a small bowl. Drizzle over biscotti; sprinkle with zest. Store in an airtight container.
Thanks for watching and enjoy!