Vanilla Citrus Biscotti
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Quantity: 28 pcs.
Complexity: easily
Quantity: 28 pcs.
Italian biscotti cookies are traditionally baked twice. The first time, the dough is baked in large loaves, allowing them to brown on the outside and dry slightly on the inside. Then, they are cut into slices and baked until done. This version of biscotti boasts a complex citrus flavor, imparted by crushed orange peel, lemon zest, and grapefruit zest added to the dough. When the cookies are done, drizzle them with sweet vanilla glaze and decorate with silver nonpareil beads. A perfect treat with tea or coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 2 and 1/3 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp salt
- 1/4 teaspoon of baking soda
- 110 g unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1.5 tsp. grated grapefruit zest
- 1.5 tsp. grated lemon zest
- 0.5 cup chopped candied orange peel
Glaze
- 2 tablespoons unsalted butter
- 1 vanilla pod, cut in half lengthwise and crosswise, seeds scraped out
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
- Silver nonpareil, for decoration
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Cooking the dish according to the recipe:
Bake the cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, salt, and baking soda. In a large microwave-safe bowl, melt the butter. Whisk in the sugar and eggs until smooth; stir in the grapefruit and lemon zest. Using a silicone spatula, fold in the flour mixture, then fold in the candied orange peel.- Divide the dough in half. On the prepared baking sheet, shape each piece into a log 20 cm long and 5 cm wide. Bake until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.
- Reduce the oven temperature to 160°C (325°F). Cut the logs into 1-cm-thick slices. Arrange the slices, cut-side down, on the same baking sheet. Bake, rotating the baking sheet halfway through, until the cookies are dry, 30-35 minutes. Let cool completely on the baking sheet.
Prepare the glaze:
In a skillet over medium heat, heat the butter, vanilla bean, and vanilla seeds until shimmering, 1-2 minutes. Let cool slightly, then strain into a bowl. Stir in the powdered sugar and 3 tablespoons heavy cream, thinning with the remaining 1 tablespoon heavy cream if necessary. Transfer to a small zip-lock plastic bag, snip off the corner, and pipe the glaze onto the biscotti. Sprinkle with nonpareils. Let the glaze set for 45 minutes.
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