Lemon and Vanilla Biscotti

Coffeeeeeee. Yes I am a coffee lover! Espresso and I are very good friends! A good old black cup of coffee is also never turned down.  My husband recently introduced me to a coffee by the name of ,”Death Wish,” one of the most caffeinated coffees on the market.  It is, in a word, lovely.  Made regular strength it made my ears ring, boy howdy!

But whats a cup of coffee or espresso without a cookie.  This is one of my favorite biscotti recipes, originally from a recipe by Gabriele Corcos. I have used it as a base recipe for many different biscotti variations.


 

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Espresso, Biscotti and a good book! Life is good!

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Lemon, vanilla, almonds and pine nuts

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Some of my many espresso cups, these are from Seina, Italy

Crunch!

Crunch!

Lemon and Vanilla Biscotti

1 1/2 cups Almonds
1/2 cup pine nuts
2 1/2 cups sugar
4 Tablespoons butter, melted
3 1/2 cups all purpose flour
1 packet Lievito Pane Degu Angeli, vanilla leavening agent available on line
pinch of salt
zest of 1 lemon
2 whole eggs, plus 1 if the mixture is too dry
2 egg yolks

In a 325 degree oven toast the nuts on a baking sheet for 10 to 12 minutes, remove from oven and cool. Raise the temperature of the oven to 350 degrees now.

Sift together flour and the leavening agent into a medium sized bowl.

With a stand mixer, combine butter, sugar, salt and eggs. Zest the lemon into the mixture and then adding a spoonful at a time, incorporate the flour mixture into the mixer.

The dough will be crumbly. Scrape down the sides of the bowl. With your hand squeeze a handful of dough together. If the dough holds together you don’t need to add the additional egg. If it don’t hold together add the extra egg and check again. The dough should be slightly dry but hold a shape. Go ahead and add your nuts now.

Divide the dough in half and shape each half into a 4 x 8 inch roll. Position the rolls about 4 inches apart from one another on a lined baking sheet. Bake for 35-40 minutes until golden.

Pull out the sheet and allow the “loaves” to cool for an hour. Slide the loaves onto a cutting board and with a serrated knife slice the biscotti into 1/2” pieces. Allow the biscotti to dry 10-12 hours or overnight and then do your second bake. Heat the oven to 350 degrees and toast the biscotti for 10 minutes on each side.  Warm out of the oven these are heavenly.

 

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