Thanks to being overrun with lemons, I’ve been pinboarding and trying lemon recipes left and right this fall. One I decided to make a couple weeks ago was Lemon Biscotti.
Biscotti are Italian type of cookie. Their name comes from the Italian for biscuit, which is what most Europeans call “cookies”. They are different from other cookies in that they are double-baked. First you shape the dough into a log and bake it. Then you remove it. Allow it to cool. Then slice it on the bias, lay flat and bake a second time.
The result is a very dry cookie which is extremely tasty when dipped into an espresso, latte, or hot chocolate. In Italy they are often served after dinner with a dessert wine.
They often contain nuts such as almonds, pistachios, hazelnuts or pine nuts. Many modern recipes have the cook dip or coat one side of the biscotti in chocolate – white or dark.
In addition to lemon biscotti, I’ve also made chocolate, cranberry and savory biscotti. The savory recipe is really different and was good with hummus or spreadable cheese. If you haven’t tried making biscotti, I recommend giving them a shot on a cold fall or winter day.