Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Biscotti are a rather beloved cookie. Boasting a superbly crunchy texture, they are delightfully pleasant to bite into. They also have the wonderful ability to be transformed into a dazzling variety of flavor profiles, ranging from savory to plain to sweet.
I recently made chocolate orange coffee biscotti, which I found quite excellent; they were rich, dark, flavorful. The positive reception I received from my family inspired me to try a different flavor; this time, a combination of lemon and rose. It seemed that the fruity and light flavor would be tantalizingly appetizing, and it was! Delightfully crunchy, the fruity and slightly effervescent flavor of lemon was a perfect balance to the chocolate chips, which provided solidity and little bursts of richness. The resulting cookie is simply superb in its palette of flavors.
It should be noted that the photos accompanying this article show a batter that is much moister than it should be. This is because I ran out of flour partway through and therefore had to make do with a stickier and more moist dough than I would have preferred. However, the measurements I've provided in the ingredients below are correct, so do not be alarmed about the possibility of having to work with what is displayed in the photos.
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This recipe is entirely my own and is largely based upon my previous recipe for chocolate orange coffee biscotti. The base of the recipe is essentially the same, with the main change being the new flavors.
- 2 eggs
- 2 lemons, zest and juice of
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 8 tablespoons butter
- 1 cup sugar
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamon
- 2 tablespoons rose water extract
- 1/4 cup slivered almonds
- 1/2 teaspoon baking powder
- In a large bowl, combine together the lemon zest, eggs, sugar, baking powder, salt, cardamon, and flour. Mix together with a blender on low speed.
- Microwave the butter until it is soft. Beat it into the dry ingredients, then add in the lemon juice, vanilla extract, and rose water extract. Add in the eggs, and then fold in the slivered almonds. If it is too moist and wet, add in additional flour and/or sugar. It should be rich and damp but not liquid.
- Roll this out on the counter into three long logs (I used 2 above in the photos due to lack of flour producing an excessively wet dough), each one flat in shape and around 1 1/2 inches wide, slightly less tall, and however long one can get the dough to stretch. Place onto a baking sheet with substantial space between each log, so that they have space to expand.
- Place into an oven that is preheated to 350 degrees Fahrenheit and bake for 25 minutes. Then remove, allow to cool for several minutes, and slice diagonally into the biscotti cookies. Arrange on their flat faces, and bake 10 minutes longer at the same temperature, then allow to cool, shift onto the other side, and bake a final 10 minutes. They keep quite well and make for delicious cookies.
© 2019 Ryan Thomas