Biscotti is the plural form of the Italian word biscotto, which means cookie. Biscotti are simple to make, but are unique in that you bake them twice—the first time into a small rectangular-shaped loaf and the second time cut into strips so they can dry out. Don’t let the two-step baking process deter you, because they are worth the extra effort.“Nothing is too much trouble if it turns out the way it should.”
—Julia Child, My Life In France
Lemon Pecan Biscotti start with a base of lemon and vanilla flavors and then are double-drizzled with a super lemony glaze. Unlike most biscotti that can become quite hard, these will stay rather tender and crumbly. The glaze disappears into the nooks and crannies and softens them. If you’re craving a special little splurge to dunk into your afternoon coffee or tea, a glass of ice-cold milk, or even a boozy hot toddy, Lemon Pecan Biscotti will probably do the trick.
Don’t be afraid to over-glaze them. If you love the taste of lemon, they’ll just get better. I’m betting they’ll become your go-to biscotti recipe or at least one of your favorites.
Lemon Pecan Biscotti Recipe
Makes 24 biscotti
Adapted from King Arthur Flour American-Style Vanilla Biscotti.
For the biscotti:
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon fine salt
6 tablespoons (3 ounces, 85 g) unsalted, cold butter, cut into small even squares
2/3 cup (133 g) granulated sugar
2 large eggs, lightly whisked
1 teaspoon lemon extract
1 tablespoon vanilla extract
1/2 cup (75 g) chopped pecans
For the glaze:
1 cup (110 g) powdered sugar (10x sugar)
Zest of two medium lemons (approximately 2 teaspoons)
Juice of 2 medium lemons (approximately 2 ounces, 30 ml)
To prepare the biscotti:
1 Preheat the oven to 350˚F (175˚C). Prepare a sheet pan by buttering it or lining it with parchment paper or a Silpat.
2 Sift together the flour, baking powder and salt, and set aside. In a separate bowl, cream together the butter and sugar. Blend in the eggs followed by the lemon extract and vanilla extract. Add the pecans and then the sifted flour, baking powder, and salt. Mix until all ingredients are completely incorporated. The dough will feel wet.
3 Divide the dough in half and place each half on the prepared sheet pan. Wet your hands and use them to shape each half into a log approximately 6–inches long, 3–inches wide, and 3/4–inch thick.
4 Bake for 25–30 minutes until blonde in color but firm to touch. Remove from oven, reduce the heat to 325˚F (160˚C), and let the biscotti cool for 10 minutes. Using a serrated knife, cut the biscotti horizontally or diagonally approximately 1/2–inch wide. Separate each piece but keep them standing. Bake for 25 more minutes until dried. Remove from oven, and let cool. Prepare the glaze.
To prepare the glaze:
Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The frosting will be thin in consistency and will soak into the biscotti. Drizzle the glaze over the biscotti several times or brush on with a pastry brush.
Store them in an airtight container and enjoy them for up to one week.
Delicious with The Tom & Hazel Toddy!
As seen in JNSQ style magazine for the iPad.
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