ESPRESSO AND LEMON BISCOTTI
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, espresso powder, salt, lemon peel, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
- Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
- Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
- Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
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Treasure Nsing
[email protected]I had a great time making these biscotti. They were easy to make and they turned out perfectly. I love the lemon glaze. It adds a nice touch of sweetness and tanginess.
Merriam Khoza
[email protected]These biscotti are so delicious! I love the espresso flavor. They are perfect for dunking in coffee or tea.
Shona G
[email protected]I made these biscotti yesterday and they turned out great! I love the combination of espresso and lemon. The biscotti were crispy on the outside and soft on the inside, and the lemon glaze added a nice touch of sweetness. I will definitely be making