Lemon Biscotti

[Linda in MO]

Could someone please post the recipe for Lemon Biscotti? I did a search on the web and at this site and can't find it.
Thanks!

[Linda in MO]

Thanks Shrirley! I'm new to Cooking Light, so I appreciate you taking the time to post this. It looks yummy!

[Shirley Panek]

It's in the November 2000 issue.

Here you go. Enjoy!

http://www.cookinglight.com/bbs/smile.gif
Shirley


* Exported from MasterCook *

Lemon Biscotti with Sour Lemon Drizzle

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice -- divided
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
cooking spray
2/3 cup powdered sugar

Preheat oven to 350º.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350º for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325º; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

Description:
"Here's a real treat for lemon lovers."
Source:
"Cooking Light, November 2000, page 194"
Yield:
"2 1/2 dozen"

- - - - - - - - - - - - - - - - - - -

Per serving: 84 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 17g Carbohydrate; 18mg Cholesterol; 36mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Serving size: 1 biscotti
If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Kristilyn1]

Well, I made these last night.....they were unbelievably easy (I guess I thought Biscotti would be hard to make?) and I have already eaten 3 of them this morning.

Very tasty!

Kristi

[mlou]

I also was searching for biscotti recipes and found mention of espresso chocolate and cranberry chocolate chip but could not find the recipes. If someone could post them I would really appreciate it http://www.cookinglight.com/bbs/smile.gif tia Also, some with blueberries would be really neat!

[DeniseB]

I too am on the look out for good biscotti recipes. I made several kinds a few years back but, one recipe came out very hard. What went wrong? Any tips?
I am looking for an Almond Biscotti recipe.

[Vanessa]

mlou:
This biscotti is great
Banana-Pecan Biscotti CL
13/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mashed very ripe banana (about 1 banana)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
Cooking spray


Preheat oven to 350`. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky). Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness. Bake at 350` for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 250`; bake 15 minutes. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.
Yield: 2 dozen (serving size: 1 biscotto

[mightyh]

Here's an almondish one...

* Exported from MasterCook *

Lemony Almond Biscotti

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cooking Light 1994 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1/3 cup slivered almonds -- chopped and toasted
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons vegetable oil
2 eggs
3 tablespoons minced lemon rind
1/4 cup fresh lemon juice
Vegetable cooking spray
1 egg white -- lightly beaten

Combine flour and next 3 ingredients, and set aside. Combine sugar, oil, and eggs in a large bowl; beat at high speed of an electric mixer until thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat until well blended. Stir in flour mixture until well blended.

Turn dough out onto a lightly floured surface, and divide dough into 2 equal portions. Shape each portion into an 11-inch-long roll. Place cookie rolls about 2 inches apart on a large baking sheet coated with cooking spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg white.

Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a wire rack, and let cool. Slice each roll diagonally into 20 (1/2-inch) slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes or until dry. Cool completely on wire racks.

(serving size: 1 cookie)

Source:
"Cooking Light, Jul/Aug 1994, page 122"
Copyright:
"© Cooking Light"
Yield:
"40 cookies"

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Per Serving (excluding unknown items): 58 Calories; 2g Fat (24.8% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 800 0 0 0

[Linda in MO]

Well, I made the lemon biscotti last night. I thought they were good, but they weren't lemony enough for me. I even added lemon zest and more lemon juice to the icing. So this morning I made more icing and just brushed it on the biscotti. I like them better with more icing. This was my first time making or even eating biscotti. I almost screwed up royally though, because I had them formed on the pan when I realized I forgot to add the oil! http://www.cookinglight.com/bbs/eek.gif I managed to save them. I will probably try the chai biscotti next.

[Colleen]

Wasn't there a month that CL gave us a bunch of biscotti recipes? or was that the cookie countdown?

Anyway, I have never made biscotti, I always thought that they would be difficult as well Kristylin1. NOw that you all say it is easy, I think I'll give it a shot. Maybe I'll make it for work. Is it good with tea? does anyone know?

Also, I am looking for a chocolate macadamian nut biscotti, anyone, anyone?
Cheers,
Colleen

[mightyh]

Biscotti is excellent with tea or any hot beverage... I think it's that its so hard that I like to dip it in and soften it a bit.

CL just had a biscotti article in November, I think, and they had a ton of good flavors. I've only tried the lemon so far, but I remember thinking there was enough variety in the article that you could almost mix and match to make yourown flavor combinations.

[Laura B]

Colleen:

I have not tried this recipe, but I found a recipe in MasterCook that you may want to try. It calls for nuts without specifying what kind (so I guess any kind is OK) and in the instructions it tells you how to make a chocolate variation. So, there you have a chocolate macadamia nut biscotti!

* Exported from MasterCook *

Patrizio Biscotti

Recipe By : Dallas Life Magazine
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- at room temperature
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups nuts -- chopped

This comes from the Dallas Morning News' "Dallas Life Magazine". The Highland Park restaurant Patrizio contributes this recipe for biscotti. Combine butter, sugar and eggs, mixing well. Beat in vanilla. Combine flour, baking powder, baking soda and chopped nuts. Add to the egg mixture. The batter will be very stiff and sticky. Cover the dough with plastic wrap and refrigerate for 1 hour or over night. With floured hands, divide the dough into two portions and shape each into a loaf about 12 inched long. Grease a 10 by 14 baking sheet. Place both loaves on the sheet, leaving at least 3 inches between them. Flatten each loaf slightly, as evenly as possible. Place in preheated 400 degree oven and bake for 20 min. or until firm to the touch. Remove can cool on wire rack slightly. Lower oven to 375. While still warm, slice the loaves into diagonal slices about 1/3 inch thick. Arrange on ungreased baking sheet and bake at 375 fro 15 mintues - do not brown. Var. Chocolate: basic recipe, adding 1 cup of cocoa powder and 1 1/2 cups chocolate chips. Banana: basic recipe, adding 1/4 cup banana flavoring (not extract) and use walnuts or pecans Cinnamon: basic recipe, adding 1/4 cup ground cinnamon. For the nuts, use almonds or pecans.

[This message has been edited by Laura B (edited 01-11-2001).]

[mlou]

Thanks much Vanessa & everyone else. I think this may a good idea for gifts, never struck me until I got some for Christmas and was quite impressed with biscotti dipped in coffee. More recipes please!

[JeanneW]

I made several of the biscottis from that issue and was surprised at how easy they were. DH absolutely loved the snickerdoodle and toffee biscottis. I may never make cookies again!

I gave several mixed batches as Christmas gifts with homemade tea and coffee mixes. People now think I'm an exotic gourmet cook! They were so touched to get homemade gifts! I'll be doing this again!

[Beth Y]

I made the Banana Pecan listed above. It is easy and great and has become a staple. I made the Ginger-Chocalate chip a while back and found it to be okay, but had a wierd texture. It was hard like biscottis should be but when you ate it, it was a bit grainy...hard to describe it. It was not a favorite here.