Italian Biscotti Cookies with Nuts and Lemon
6 servings
90 minutes
Italian biscotti with nuts and lemon is a true embodiment of Mediterranean flavor harmony. Its roots trace back to ancient Italy, where dry, crunchy cookies were perfect for long storage. The mix of almonds, pecans, and refreshing lemon creates a balance between sweetness and slight tartness, complementing the deep nutty aroma. Biscotti is baked twice, making it crispy and ideal for dipping in coffee or dessert wine. It’s not just a treat but a true pleasure that reveals the richness of Italian cuisine. With its rich flavor and elegant texture, it makes an ideal addition to morning rituals or evening gatherings. Biscotti is the art of taste in every bite.
1
Whisk eggs and yolks with sugar in a blender until the volume increases by 2 times.
- Chicken egg: 3 pieces
- Egg yolk: 2 pieces
- Sugar: 250 g
2
Melt 3 tablespoons of butter in a small saucepan.
- Butter: 4 tablespoons
3
Sift the wheat flour together with the baking powder.
- Wheat flour: 400 g
- Baking powder (raising agent): 1 tablespoon
4
Grind half of all nuts into crumbs in a mortar or blender.
- Almond: 130 g
- Pecan: 130 g
5
Grate the lemon zest on a fine grater and squeeze the juice from half a lemon.
- Lemon: 2 pieces
6
Add all the nuts to the eggs with sugar, sifted flour with baking powder, lemon zest, pour in melted butter and lemon juice in a thin stream, add buckwheat or corn flour and mix everything well.
- Almond: 130 g
- Pecan: 130 g
- Wheat flour: 400 g
- Baking powder (raising agent): 1 tablespoon
- Lemon: 2 pieces
- Butter: 4 tablespoons
- Buckwheat flour: 3 tablespoons
7
Dust the work surface with flour, place the dough on it. Divide it into three equal parts.
- Wheat flour: 400 g
8
Grease the baking sheet with butter. Roll each piece of dough into a loaf and place it on the baking sheet. Bake in a preheated oven for 40 minutes.
- Butter: 4 tablespoons
9
While the loaves are hot, cut them into pieces 1-1.5 cm thick.
10
Increase the oven temperature to 180°C.
11
Line a baking tray with parchment paper, place the cut cookies on it, and bake for another 5-7 minutes until golden.
- Wheat flour: 400 g
