Biscotti al Limone (Lemon Biscotti)

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Biscotti al Limone

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed: Mixing bowl, whisk, measuring spoons, parchment paper, baking tray, fridge, oven.

Ingredients

  

• Ingredients:
• 2 large lemons zest only
• 1 cup 200g granulated sugar
• 1/2 cup 115g unsalted butter, softened
• 1 egg
• 2 cups 250g all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup 60ml lemon juice (freshly squeezed)
• 1/2 cup powdered sugar for rolling the biscuits

Instructions

 

• Method:
• Mix the wet ingredients: In a large bowl, beat together the butter and granulated sugar until the mixture becomes light and fluffy. Add the egg, lemon zest, and vanilla extract, continuing to mix until combined.
• Add the dry ingredients: Gradually add the sifted flour and baking powder to the wet mixture, mixing until you form a dough. If the dough is too sticky, add a small amount of flour (about 1-2 tablespoons).
• Chill the dough: Cover the dough with plastic wrap and place it in the fridge for about 1 hour. This step helps the biscuits keep their shape during baking.
• Shape the biscuits: Preheat your oven to 350°F (175°C). After the dough has chilled, take small spoonfuls and roll them into small balls using your hands. Roll each ball in powdered sugar until fully coated.
• Bake: Line a baking sheet with parchment paper and arrange the sugar-coated dough balls about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the biscuits are lightly golden on the edges. The signature crack on top should be visible.
• Cool and serve: Allow the biscuits to cool on a wire rack for about 30 minutes. Enjoy with your favorite tea or coffee!
• Variations:
• Add herbs: Try adding a teaspoon of finely chopped rosemary for a twist on the classic lemon flavor.
• Substitute for gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Dairy-free: Replace butter with a plant-based margarine.
• Tips:
• Chill longer: If you're in a hurry, chill for just 30 minutes, but for the best results, chilling for up to a day will help the dough set perfectly.
• Roll thoroughly: Make sure the biscuits are generously coated in powdered sugar for that crisp finish and signature look.

Keyword Biscotti al Limone, Cookies

Let me show you how I make these delightful Italian lemon biscuits, a treat that brings a little sunshine to any occasion. Biscotti al Limone hails from Italy, with variations found all over the country, but particularly in the sunny regions of southern Italy, where citrus fruits are abundant. These biscuits are crisp, light, and infused with the refreshing zest of lemon, perfect for pairing with coffee or tea.

Notes on What to Expect:

These biscuits will have a delightful crackle on top, with a crunchy exterior and soft interior. The bright lemon flavor will refresh your taste buds, making these a perfect snack anytime.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Time to Stand: 1 hour (chill time for dough)
Total Time: 1 hour 30 minutes
Ease of Cooking: Easy
Servings: 24 biscuits
Calories per Serving: 95 calories
Cost of Ingredients: $5-7
Cuisine: Italian
Course: Dessert
Equipment Needed: Mixing bowl, whisk, measuring spoons, parchment paper, baking tray, fridge, oven.

• > Go get the must-have equipment and ingredients for making a Savory  #Biscotti al Limone here now.

Ingredients:

• 2 large lemons (zest only)
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 1 egg
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup (60ml) lemon juice (freshly squeezed)
• 1/2 cup powdered sugar (for rolling the biscuits)
• > Go get the must-have equipment and ingredients for making a Savory  #Biscotti al Limone here now.

Method:

1. Mix the wet ingredients: In a large bowl, beat together the butter and granulated sugar until the mixture becomes light and fluffy. Add the egg, lemon zest, and vanilla extract, continuing to mix until combined.
2. Add the dry ingredients: Gradually add the sifted flour and baking powder to the wet mixture, mixing until you form a dough. If the dough is too sticky, add a small amount of flour (about 1-2 tablespoons).
3. Chill the dough: Cover the dough with plastic wrap and place it in the fridge for about 1 hour. This step helps the biscuits keep their shape during baking.
4. Shape the biscuits: Preheat your oven to 350°F (175°C). After the dough has chilled, take small spoonfuls and roll them into small balls using your hands. Roll each ball in powdered sugar until fully coated.
5. Bake: Line a baking sheet with parchment paper and arrange the sugar-coated dough balls about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the biscuits are lightly golden on the edges. The signature crack on top should be visible.
6. Cool and serve: Allow the biscuits to cool on a wire rack for about 30 minutes. Enjoy with your favorite tea or coffee!

Variations:

• Add herbs: Try adding a teaspoon of finely chopped rosemary for a twist on the classic lemon flavor.
• Substitute for gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Dairy-free: Replace butter with a plant-based margarine.

Tips:

• Chill longer: If you’re in a hurry, chill for just 30 minutes, but for the best results, chilling for up to a day will help the dough set perfectly.
• Roll thoroughly: Make sure the biscuits are generously coated in powdered sugar for that crisp finish and signature look.
• > Go get the must-have equipment and ingredients for making a Savory  #Biscotti al Limone here now.

Nutritional Information Per Serving:

• Calories: 95
• Protein: 1g
• Carbohydrates: 14g
• Fat: 4g
• Fiber: 0g
• Sugar: 7g

I hope this guide has made making Biscotti al Limone seem a little less daunting! Have you tried it before, or does this inspire you to give it a go? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment!