Before we start, I must warn you - until I don't have to wear multiple sweaters under my parka, I will continue to complain about the existence of this neverending winter. On that note, going outside is the worst so I've spent a lot of time recently baking and enjoying the sweet comforts of home.
Because I've been reading Joyous Health (#15 on the life list) and religiously drinking lukewarm lemon water, our fridge has been stocked with drawers filled to the brim with the sunny, citrus treat. I've only made biscotti twice before but remembering how quick and easy it was then, I participated in some weeknight baking this past week. Biscotti is baked twice and the hardest part of the recipe is resisting from nibbling after the first bake. The second bake gives it a greater crunch and some nice colouring but it's really the lemon zest that wins my heart in this one.
The original recipe I used called for orange zest and pistachio but I suspect that any citrus zest/nut combo would work just as nicely. Does anyone know if grapefruit zest is a thing? It always smells so delicious in bath and skincare products but I'm not sure about the popularity in baking. Please advise.
Lemon and Walnut Biscotti
- 1/3 cup butter, softened
- 1/2 sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 teaspoons grated lemon zest
- 1 cup walnuts, chopped
- Lemon icing, recipe below
2. In a separate bowl, sift together the flour, baking powder and salt. Gently stir into the wet mixture before adding the lemon zest and walnuts.
3. Pre-heat oven to 350 degrees. On a lined baking sheet, separate the dough into three separate logs. Roll and slightly flatten so each log is approximately 6-inches long x 3-inches wide and about 1/2-inch thick. Bake for 20 to 25 minutes until the top of each log is slightly cracked. Let it rest in the sheet, out of the oven, for 30 minutes.
4. Using a sharp knife, diagonally slice 1-inch pieces. Arrange back on the cookie sheet and bake for 8 minutes before flipping cookies over and baking for 8-10 minutes more. Let the cookies cool on a baking rack.
5. Once cooled, combine approximately 1 cup of icing sugar with a few teaspoons of lemon juice. Whisk with a fork and drizzle over the cookies or dip one end in, if you prefer.