Biscotti jar1/25/2024 For shipping in hot weather you may want to skip icing and send the biscotti plain or topped with large crystal decorating sugar before baking. My Lemon Biscotti are decorated with zigzags of lemon icing. Dried fruit bits (cranberry, cherry, blueberry).Chocolate chips (white, dark, semi-sweet, milk).Fold ½ cup – ¾ cup of any of these items into the dough before shaping. For variety, there are many add-ins that pair well with the lemon dough. With or without icing, lemon lovers will be delighted. Lemon Biscotti are delicious in their simplicity. Use lemon extract instead of lemon juice/powder in the icing if you want the biscotti to look good longer. Icing made with lemon juice/powder tends to get spotted after a few days. Lemon biscotti made with lemon extract instead of lemon zest and/or lemon juice, stay fresh and crunchy longer.Biscotti without icing can be returned to the oven, even weeks later, to bring back crunch that may be lost over time. If, after the biscotti cool, you find that they are not dry and crunchy, return them to the oven to dry out further. During the second baking, be sure to bake until dry and firm.If the dough is crumbly, dampen the crust (top and sides) slightly to soften. After baking the log, use a serrated knife to cut the dough into individual biscotti.Smooth the tops and sides of the dough log with wet hands. To shape the sticky dough into the required log shape, use damp-wet hands and/or a damp rubber spatula. Chilling the dough for several hours reduced the stickiness a bit, but not enough to be worth the extra time. You don’t have to add icing to the already lemony dough, but the extra flavor boost from in the sweet-tart icing will make lemon lovers super happy. The refreshing lemon flavor makes these biscotti a lovely warm weather treat. Lemon Biscotti are a great addition to the collection. I’ve even made them marbled or in two layers! I’ve made them decked out in icing, coconut, and sparkling sugar. There are currently 15 biscotti recipes on The Monday Box! I’ve made biscotti that are ultra chocolaty and I’ve made them with fruit jam. I like having biscotti on hand for drop-in guests, as well as for packing into long distance care packages. They are deliciously crunchy cookies that stay fresh for a really long time. This versatile cookie is a must for cookie jars and care packages. Lemon Biscotti are also wonderful served with fruit or ice cream. Enjoy them on their own or as a dunking cookie with tea, iced or hot. Makes 32 cookies.Lemon Biscotti are a delicious blast of citrus sunshine. Bake at 325☏ for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Place slices on an ungreased cookie sheet. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Bake at 375☏ for 25-30 min or until a toothpick inserted in the center comes out clean. Each loaf should be about 9 inches long and 2 inches wide. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Using a wooden spoon, stir in contents of jar just until combined. Add additional cranberries or nuts to top off the jar.ġ/3 cup salted butter at room temperatureīeat butter on medium speed for 30 seconds. Tap gently on the counter top to settle each layer before adding the next.
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