Lemon-Walnut Biscotti

Ingredients

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 1/2 tablespoons finely grated lemon peel
  • 3 tablespoons fresh lemon juice
  • 1 large egg, beaten to blend (for glaze)

Recipe Preparation

  • Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat butter, 1 1/3 cups sugar, and lemon peel in large bowl until blended. Add 2 eggs, 1 at a time, beating just to blend after each addition. Beat in lemon juice, then flour mixture. Stir in walnuts.

  • Divide dough into 3 equal pieces. Place each piece on sheet of plastic wrap. Using plastic wrap as aid, form dough into 8-inch-long logs. Press logs slightly, flattening to 2 1/2-inch-wide logs. Enclose in plastic wrap and chill until firm, at least 3 hours and up to 3 days.

  • Position rack in upper third of oven and preheat to 325°F. Line heavy large rimmed baking sheet with parchment paper. Unwrap logs, leaving on plastic. Brush top of logs with egg glaze. Sprinkle with raw sugar. Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to touch, about 50 minutes. Transfer to rack and cool completely. Reduce oven temperature to 300°F.

  • Line 2 heavy rimmed baking sheets with parchment paper. Using long serrated knife, carefully cut logs crosswise into 1/3-inch-thick slices. Arrange biscotti, cut side down, on prepared baking sheets. Bake cookies until golden brown around edges, about 20 minutes. Cool completely (biscotti will crisp as they cool). DO AHEAD Can be made 3 days ahead. Store in airtight container at room temperature.

Test-Kitchen Tip

  • The biscotti are very tender, so work carefully (and be sure to use a serrated knife) when slicing the logs for the second baking.

Recipe by Jeanne Thiel Kelley,Reviews Section

Lemon-Walnut Biscotti - Recipes

When life gives you Meyer lemons, why make lemonade when you can make “Lemon-Walnut Biscotti” instead?

Yeah, that’s what I’m talkin’ about when winter rains give way to a backyard tree full of ripe, juicy, sunshine-y lemons — finally.

Sure, you can make these crisp, crumbly cookies with regular Eureka lemons that have a sharper tang. But make them with the more floral Meyers and you’re really in for a treat. My husband’s colleagues tried some and thought for sure there was rosemary or some other herb in them. But nope, it’s just the complexity of the Meyers coming through loud and clear.

The recipe is from the hefty, new “Bon Appetit Desserts” cookbook (Andrews McMeel) by Barbara Fairchild, former editor-in-chief of that magazine who just stepped down now that the publication has moved its offices from Los Angeles to Manhattan. The 686-page tome, of which I just received a review copy, contains more than 600 recipes to keep you baking to your heart’s content.

Both lemon zest and lemon juice are incorporated into the butter- and egg-enriched dough that contains a whopping three cups of chopped walnuts. Before baking, the dough gets refrigerated for at least three hours or up to two days to firm up. Shape the dough into three flattened logs for the first bake. Then, let them cool before slicing them for the second baking.

Sure, lemonade may be quenching. But lemon biscotti is hands-down, crunch-a-licious.

Lemon-Walnut Biscotti

3 cups unbleached all purpose flour

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1 1/2 tablespoons finely grated lemon peel

3 tablespoons fresh lemon juice

1 large egg, beaten to blend

Whisk flour, salt, baking powder and baking soda in a medium bowl. Using electric mixer, beat butter, sugar, and lemon peel in a large bowl until blended. Add eggs 1 at a time, beating just to blend after each addition. Beat in lemon juice, then flour mixture. Stir in walnuts.

Divide dough into 3 equal pieces. Place each piece on a sheet of plastic wrap. Using the plastic wrap as aid, form dough into 8-inch long logs press each slightly, flattening to 2 1/2-inch-wide logs. Enclose in plastic wrap and chill until firm, at least 3 hours.

Do Ahead: Can be made 2 days ahead. Keep chilled.

Position rack in top third of oven and preheat to 325 degrees. Line a heavy, large, rimmed baking sheet with parchment paper. Unwrap logs and set atop plastic. Brush tops of logs with egg. Sprinkle with raw sugar. Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to touch, about 50 minutes. Carefully transfer to rack and cool completely. Reduce oven temperature to 300 degrees.

Line 2 heavy rimmed baking sheets with parchment paper. Using long, serrated knife, carefully cut logs crosswise into 1/2-inch-thick slices. They are very tender, so work quickly with your knife. Arrange biscotti, cut side down, on prepared baking sheets. Bake cookies until golden brown around edges, about 20 minutes. Cool completely (biscotti will crisp as they cool).

Storing: Cookies will stay fresh for three days when stored in an air-tight container at room temperature. The cookies also can be frozen. Wrap them tightly in foil and enclose in a resealable plastic freezer bag. When you’re ready to enjoy them, let them come to room temperature. If you prefer them warm, pop them in a 350-degree oven for 5 minutes.

From “Bon Appetit Desserts” by Barbara Fairchild


Other Lemon Recipes: Preserved Lemons

Another Biscotti Recipe: Brown Sugar and Almond Biscotti


Lemon and Walnut Biscotti

These light and delicious Lemon and Walnut Biscotti’s are firm but not rock hard and keep well for several weeks in an airtight container. Enjoy the fresh lemon and crunchy toasted walnut flavour of these biscotti in your own home with a cup of coffee or tea!

They are great to have as a little snack also or even as a gift to someone with a sweet tooth, that loves homemade baked goods!

Have nut allergies in the family? Eliminate the walnuts to make these biscotti’s just lemon flavoured.

  • 3/4 cup chopped walnuts (175 mL)
  • 1/4 cup butter, softened (50 mL)
  • 3 tbsp vegetable oil (45 mL)
  • 3/4 cup granulated sugar (175 mL)
  • 2 eggs
  • Grated rind and juice of 1 lemon
  • 2 1/2 cups all-purpose flour (625 mL)
  • 1 1/2 tsp baking powder 7 mL
  • 1 1/2 tsp ground ginger 7 mL
  1. Place walnuts on baking sheet and bake at 350°F (180°C) 5 to 7 minutes until fragrant and lightly toasted set aside.
  2. In large bowl, cream butter and oil with sugar until fluffy. Beat in eggs, one at a time, until mixture is smooth and creamy. Add grated rind and juice. In small bowl, combine flour, baking powder and ginger, stir into creamed mixture. Mix in walnuts. Cover and chill dough at least 4 hours.
  3. Divide dough into 3 portions. On lightly floured board, roll dough into logs about 1 1/2 inches (4 cm) in diameter and 10 inches (25 cm) long. Place the logs on ungreased baking sheet. Bake at 325°F (160°C) 30 minutes or until golden and firm to the touch. Cool 10 minutes.
  4. Using a sharp knife, carefully slice logs diagonally about 1/2 inch (1 cm) thick. Place slices, cut side down, on baking sheet. Bake at 300°F (150°C) about 20 minutes or until light golden brown underneath. Cool on racks. Store in airtight container.

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This delicious lemon curd filling is a great addition to any dessert that needs an&hellip

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BISCOTTI LIMONE & NOCCIOLE (Lemon Walnut Biscotti)

These light and delicious Italian Biscotti are firm but not too hard and keep well for several weeks in an airtight container.

Enjoy the fresh lemon and crunchy toasted walnut flavor of these biscotti the next time you want to make a different kind of cookie.

LEMON WALNUT BISCOTTI RECIPE

Servings: Makes 3 dozen

  • 3/4 cup chopped walnuts
  • 1/4 cup softened butter
  • 3 tbsp. vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • Grated rind and juice of 1 lemon
  • 2-1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. ground ginger

Place walnuts on baking sheet and bake at 350°F 5 to 7 minutes until fragrant and lightly toasted set aside.

In large bowl, cream butter and oil with sugar until fluffy.

Beat in eggs, one at a time, until mixture is smooth and creamy.

In small bowl, combine flour, baking powder and ginger, stir into creamed mixture.

Cover and chill dough at least 4 hours.

Divide dough into 3 portions.

On lightly floured board, roll dough into logs about 1-1/2 inches (4 cm) in diameter and 10 inches (25 cm) long.

Place the logs on ungreased baking sheet.

Bake at 325°F (160°C) 30 minutes or until golden and firm to the touch. Cool 10 minutes.

Using a sharp knife, carefully slice logs diagonally about 1/2 inch (1 cm) thick.

Place slices, cut side down, on baking sheet.

Bake at 300°F (150°C) about 20 minutes or until light golden brown underneath.

Cool on racks. Store in airtight container.

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Spaghetti Staff

Hi! I'm Manuela. Sharing food and spending time with others are two of my favorite things. Check out more recipes at www.spaghettifood.com Spaghetti Food is where I share our favorite recipes with friends and family. I cook from scratch as simply as possible. I love dark chocolate, ricotta and fresh vegetables you'll find both sweet and savory recipes shared here every day.

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About Me

Hi! I'm Manuela. Sharing food and spending time with others are two of my favorite things. Check out more recipes at www.spaghettifood.com Spaghetti Food is where I share our favorite recipes with friends and family. I cook from scratch as simply as possible. I love dark chocolate, ricotta and fresh vegetables you'll find both sweet and savory recipes shared here every day.

Spaghetti Food 2021. All rights are reserved

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Lemon-Walnut Savory Cornmeal Shortbread Crackers

These savory Lemon-Walnut Cornmeal Shortbread Crackers were sort of a collaboration between myself and Lil’ Foodie. I had been thinking about making lemon-walnut shortbreads for a couple days, but had a sweet cookie in mind. Last night, when I was about to go in the kitchen to bake, my daughter came running up to me with her tablet repeating “I want a cracker please”. She is non-verbal, it was the software on the tablet she was using to tell me, and it was the old glitchy program we are switching from, which seems to have it’s volume stuck on high. I assured her that mom would make her some crackers, then promptly switched the tablet to her photo gallery, as having it scream at me was rather disconcerting. Then it dawned on me.. Why not kill two birds with one stone? I decided to make a savory cracker version of what I’d had in mind. My usually fussy daughter is pretty flexible when it comes to crackers.

The crackers are a bit delicate and have a pleasant “buttery sandy” feel on the tongue. Lil’ Foodie ate a few but did make a bit of a mess, so I wouldn’t really suggest these as a kid cracker. They would make a great cocktail party snack though.


Lemon Nut Biscotti

I found this recipe for Lemon Walnut Biscotti in an article from Bon Appetit (April 2005), p. 119. The original used walnuts, but I had pecans available, and they work equally well. I have re-written the instructions for clarity and to streamline the process. Standing the biscotti on their edges for the second bake reduces the cooking time by not requiring that they be flipped over halfway through I reduced the baking time accordingly.

3 Cups AP flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp baking soda

10 Tbs. unsalted butter (room temperature)
1 1/3 Cups sugar
1 1/2 Tbs. finely grated lemon peel (I use zest of two lemons.)
2 large eggs
3 Tbs. freshly squeezed lemon juice

3 Cups chopped walnuts or pecans

Glaze:
1 large egg, beaten to blend
demerara or raw sugar (Sugar in the Raw)

In medium bowl, whisk together first four ingredients.

In large bowl, beat together butter, sugar, and lemon peel until blended. One at a time, beat in each egg, beating just to blend. Beat in lemon juice, then flour mixture. Stir in nuts.

Divide dough into three pieces. (I weigh it.) Place each piece on a separate piece of saran wrap, and use the saran to help form dough into 8-inch logs. Press logs slightly to flatten to 2 1/2 inch wide logs. Wrap each log separately in saran, and chill until firm–at least three hours or up to three days.

When ready to bake, preheat oven to 325F. Line heavy duty, large rimmed baking sheet (I use a half-sheet pan) with parchment paper. Unwrap logs and transfer to baking sheet, spacing evenly, as they will spread. Brush top of logs with beaten egg. Sprinkle generously with demerara (raw) sugar. Bake until golden brown and just firm to the touch, about 50 minutes. Transfer to rack and cool completely.

Set oven to 300F. Using a serrated knife, carefully cut logs into 1/3 inch slices. (These are very tender.) You can cut them straight (makes more for bake sales) or on the diagonal. Stand half of the slices on their edges on the same large rimmed, parchment-lined baking sheet. (This way, you do not have to turn them over.) Bake until the upper edges are golden, about 20 minutes. Briefly cool, remove to rack, and then bake the other half. Cool completely before storing in air-tight container.


Recipe Summary

  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • ½ cup white sugar
  • 2 eggs
  • ½ cup maple syrup
  • 1 teaspoon maple extract
  • 1 cup chopped walnuts
  • 1 tablespoon melted butter
  • ¼ cup maple syrup
  • ¾ cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Sift together flour, baking powder, and salt together in a bowl.

Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms fold in walnuts until just combined.

Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall.

Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on.

Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet.

Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven cool for a few minutes.

Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners' sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.


Chicken With Lemon & Walnuts

I think everyone must know by now that I love poultry, chicken in particular, and we generally eat it at least a couple of times a week. I am anticipating our return to Umbria in just over two months and find myself trying to lose a few pounds before we arrive back in Italy where I tend to gain weight rather than lose any. I am therefore presently looking for healthy, tasty recipes I can prepare during the week that we can all enjoy. I don’t ever think of the meals I prepare as “diet food”, but I do try and reduce the fat in our meals, keep the size of protein reasonable, and fill up our plates with vegetables.

This is an easy recipe that takes just 20 minutes to prepare and cook and is a dish the whole family will enjoy. I served this chicken with sautéed spinach and Crispy Roasted Red Skinned Potatoes and it was enjoyed by everyone. I even reheated leftovers the next day for lunch and the chicken was just as tasty.

Buon Appetito!
Deborah Mele 2012


Blueberry Walnut Amish Friendship Bread with Lemon Glaze

Looking for a fast and easy recipe with amazing and flavorful results? This recipe for Blueberry Walnut Amish Friendship Bread pairs beautifully with a bright, lemon glaze and is exactly the kind of treat to keep on hand for guests. It was one of the first recipes I shared back in 2010, and it always gets a ton of compliments. Plus, it&rsquos super easy to make!

This post contains affiliate links. If you click through and make a purchase, the Friendship Bread Kitchen may earn a small commission at no additional cost to you.

If using fresh blueberries, dust and toss in flour to help prevent sinking.

If you&rsquore not able to find fresh blueberries for this recipe, you can substitute with frozen blueberries, adding them directly into the batter without thawing. The upside to using frozen blueberries is that they&rsquore less likely to burst during baking, and it&rsquos easy to keep a bag in the freezer so you make this bread anytime.

For lemon lovers

Blueberries and lemon flavors pair well. If you&rsquod like a burst of citrus, try swapping lemon instant pudding (they now have one made with natural flavors, no artificial sweeteners, and no high fructose corn syrup) for vanilla instant pudding for an extra tang, and add up 2 tablespoons fresh lemon zest.

Another favorite modification is to top with an easy crumble for an extra crunch. This bread freezes well, too! Once it cools completely, wrap in foil or plastic wrap, and place in a Ziplock freezer bag.

Like the basic Amish Friendship Bread recipe, you can swap berries, nuts, and pudding flavors to create almost anything. For best results, the max number of add-ins should be between 1-2 cups total.


Lemon-Walnut Biscotti

Prep Time: 15 minutes, plus at least 3 hours chilling time and up to 3 days Bake Time: 50 minutes (plus 20 minutes to cool) and an extra 20 minutes for the second bake

Ingredients

3 cups unbleached, all-purpose flour

10 tablespoons unsalted butter, room temperature

The finely grated zest and juice from 1 large lemon, divided

3 cups walnuts, roughly chopped

Demerara sugar for sprinkling on top

The Recipe

1. In a medium bowl, whisk the flour, salt, baking powder and baking soda together and set aside.

2. Use an electric mixer to beat the butter, sugar and lemon zest together in a large bowl until well blended. One at a time, add 2 of the eggs, beating just to blend and scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and scrape the sides down again, then on low speed add the flour mixture and beat until just blended. Remove the bowl from the mixer and stir in the walnuts.

3. Lay out three sheets of plastic wrap on a flat surface and divide the dough into 3 equal pieces. On the plastic wrap, form each piece into an 8-inch log and then flatten the logs so they are about 2 ½-inches wide. Wrap the logs well and then place all three on a baking sheet. Place in the fridge for at least 3 hours and up to 3 days to firm up.

4. When you are ready to bake, position a rack in the upper third of the oven and preheat to 325ºF. Line a large rimmed baking sheet with parchment paper. Unwrap the logs and place them on a diagonal on the prepared sheet, so there is some room between each one. Beat the remaining egg well and brush the tops of the logs with it, then sprinkle with a generous amount of the demerara sugar.

5. Bake the logs for about 50 minutes, until they are golden brown and just firm to the touch. Remove the sheet from the oven and let the logs cool on the sheet on a wire rack for 20-30 minutes. Turn the oven down to 300ºF.

6. Use a long serrated knife to cut the logs on the diagonal, into ½-inch slices and return to the baking sheet, cut-side down. Depending on the size of the sheet, you may need to line another baking sheet with parchment paper so that you&rsquoll have enough room. Bake for 10 minutes, then turn the cookies (careful they are hot) and bake again for another 10 minutes until they are golden brown around the edges. Cool the cookies on the sheet on a wire rack until completely cool.

7. Cookies can be stored in an airtight container for at least 1 week.

Note: Recipe adapted from an old issue of Bon Appétit Magazine.


Watch the video: . Lemon Amaretti. Italian Biscotti (December 2021).