The holidays may be over, but I'm still hooked on biscotti and have a new recipe to share. This one's called Double Lemon Biscotti and it uses Nielsen Massey Lemon Paste. First, a little about the lemon paste. I bought it last year and had so many grand plans for it. There was a lemon paste pound cake and maybe a couple of other things, but then came our move and the lemon paste ended up in the bottom of a box. I wish I'd unpacked it before the holidays, but better late then never. This may be my favorite biscotti yet.
This biscotti is lemon-y. The paste, which has added sugar and tastes like melted lemon drops, is lemon-y on its own, but I still felt like the biscotti needed a little more zing, so I added lemon zest.
Also, I couldn't decide between lemon glaze or a drizzle of white chocolate and went with both. No regrets there!
I tested Double Lemon Biscotti with butter and with oil. Both versions were terrific, but the butter version spread a little less and had a tad more flavor. If you'd prefer to use canola or even olive oil, go for it.
Double Lemon Biscotti
- 2 cups plus 2 tablespoons all-purpose flour 300 grams
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ⅔ cup sugar 140 grams
- 4 tablespoons unsalted butter melted, 56 grams
- 1 ½ tablespoons corn syrup
- 1 ½ tablespoons Nielsen Massey Lemon Paste
- 1 teaspoon lemon zest
- 1-2 teaspoons or so of poppy seeds optional
- ½ cup powdered sugar
- Fresh lemon juice as needed
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Mix the flour, baking powder and salt together in a bowl and set aside.
- In a mixing bowl, beat the eggs until foamy. Add sugar and beat for about 30 seconds, then beat in the melted butter (or oil), corn syrup, lemon paste and lemon zest.
- Add the flour mixture and stir until blended.
- With damp hands, shape the dough into a log about 11 inches long and 1 inch high directly on a baking sheet.
- Bake on center rack for 30 minutes. Let cool on baking sheet for about 10 minutes, then transfer to a cutting board and cut into about 16 to 18 slices.
- Reduce oven heat to 300 degrees F.
- Stand biscotti bake on the baking sheet and bake at 300 degrees F for about 25 minutes. Let cool.
- To make the glaze, put the powdered sugar in a bowl and slowly trickle in lemon juice, stirring constantly, until you have a pourable glaze. Drizzle over the biscotti and allow it to set.
- You can leave the biscotti as is, or melt white candy melts or white chocolate and add a drizzle of that too!