These twice baked citrus biscotti have just the right amount of crunch for dunking but are light and crisp enough to not need dunking. Perfect with tea or milk as an afternoon pick me up or even with your morning coffee ... breakfast cookie anyone?
6 tbsps butter, at room temperature
2/3 cup sugar
1/4 tsp salt
1 1/2 tsps lemon zest
1 1/2 tsps orange zest
1 tsp vanilla extract
1 1/2 tbsps lemon juice
1 1/2 tbsps orange juice
1 1/2 tsps baking powder
2 eggs
2 cups flour
Glaze:
1/2 cup icing sugar
1 tsp lemon juice
1 tsp orange juice
yellow and orange food colouring (optional)
Preheat oven to 350°F
Cream the butter, sugar, salt, lemon and orange zest and vanilla together, then add the baking powder. Mix in the juices and eggs. It may appear lumpy and look curdled, but that's ok.
Add the flour and mix just to combine.
Place the dough on a parchment lined baking sheet and with dampened hands shape into a 13 X 3 X 3/4" log. Smooth the top and sides with wet hands.
Bake at 350°F for 25 minutes then remove from oven and cool for 20 minutes. Reduce oven temperature to 325°F.
Using a serrated knife, slice into 1/2" pieces and stand up on the sheet. Return them to the oven for 30-35 minutes.
Once baked and cooled completely mix up the glaze. If using colour, divide the icing into bowls and add your choice of colour. Fill a little ziplock bag, snip the corner off and drizzle icing over the top edge of the cookies. Let one colour set before adding another.
I had some leftover chocolate icing which was yummy with the citrus flavoured biscotti!
Makes 18 biscotti... now for that cup of coffee!
Store in a cookie tin.
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