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Citrus Vanilla Biscotti With Pistachio

spring biscotti


spring biscotti

These citrus and vanilla biscotti have just the right amount of sweetness with lots of crunch, a nice treat when you want a little something with your coffee or tea.

They’re light and satisfying, a nice seasonal change with the citrus and you can eat them plain, drizzle with a lemon glaze ( which is really good) or if you want to fancy them up, dip the ends in white chocolate and add some sprinkles for a nice colorful spring treat.

sliced up biscotti

You can also switch up the nuts that you use, I chose pistachios but slivered almonds would work as well, or just eliminate them if you’re not a nut lover.

cut biscotti

If you’re a dunker leave them plain like this and dunk away! I on the other hand am not a dunker, I prefer some crunch and frills.

decorated biscotti

Biscotti are sturdy, they pack well and stay fresh for a long time so they’re also great for gift giving too.

platted biscotti

Who wouldn’t enjoy this for an afternoon treat?

citrus vanilla biscotti

Get the coffee going!

Citrus Vanilla Biscotti With Pistachio

 

Spring and summer Citrus vanilla biscotti, you’ll want to keep a stash of these!

Ingredients

  • 2 cups flour
  • 2 eggs
  • ⅔ cup sugar
  • 6 Tablespoons room temperature unsalted butter
  • 1½ teaspoons of baking powder
  • pinch of salt
  • 1 teaspoon each of lemon, orange and vanilla extract
  • zest of.1 orange and 1 lemon
  • ⅓ cup of pistachios or slivered almonds (optional)

Instructions

  1. Heat oven to 350º Line a baking sheet with parchment.
  2. In a large bowl cream together the butter and sugar, add the eggs, extracts and zest.
  3. In a small bowl whisk the flour, salt and baking powder, then incorporate that to the wet ingredients.
  4. Fold in the nuts if using.
  5. Form two logs right on the parchment around 3×12 then pat them down to ¾ of an inch thick.
  6. Place into the oven for 25 minutes, then remove and let them cool completely.
  7. Turn oven down to 325 degrees.
  8. Then make slices with a serrated knife and stand them straight up on the baking sheet.
  9. Bake an additional 30 – 35 minutes according to your liking.
  10. You can eat them plain like that, or dip the ends in melted white chocolate, adding sprinkles, or finish them with a drizzle of lemon glaze made with 1 cup of powdered sugar and the juice of fresh lemons to reach the right consistency.

3.4.3177

 

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