Double Baked Lemon Biscotti

I have had the Formula for Flavour book for quite a while. Now it’s about time that I have a go at the recipes. The author is John Campbell who has had Michelin recognition for the past 12 years. Since I never put massive effort for desserts, and have been inspired by so many beautiful blogs of you lovelies, I decided to work on a post for my Total Sweetie  category. The chosen recipe should lead me to create something similar to this beautiful photo.

A page of : Formula for Flavour book

A page of : Formula for Flavour book

I have decided to make it in 3 parts ( Lemon Biscotti, White Chocolate Mousse,  Raspberry Milkshake). And of course starting with the easiest section: Lemon Biscotti !

Baking biscotti on a sunny Sunday was not such a bad idea after all !

Baking biscotti on a sunny Sunday was not such a bad idea after all !

INGREDIENTS: 

  • 35 g butter
  • Juice and zest of one lemon
  • 3 whole (medium) eggs plus 2 yolks
  • 300g / 1 and 1/2 cups sugar
  • 1 tbsp baking powder
  • 430g/ 3 cups cake flour
  • 130g/ 1 cup pecans ( I used walnuts instead)
  • 130g/ 1 cup almonds

METHOD:

Lemon biscotti

Lemon biscotti

P1030458 P1030463

  1. Preheat the oven to 150 C . 
  2. Melt the butter in a small pan, then add the grated zest and strained juice.
  3. Place the eggs, yolks and sugar in a mixing bowl, and whip lightly just to give a little aeration.
  4. Sift the baking powder and flour, then mix using spatula. Add the chopped nuts, then the butter and lemon mixture and mix well.
  5. Divide the dough into 3 and shape into ciabatta-like loaves.
  6. Place on a greaseproof paper and cook for 40 mins until golden brown, taking care not to over cook. Remove from the oven and leave to cool on a wire rack.
  7. At this point the biscotti loaves can be wrapped and frozen for up to 3 weeks. 
  8. Alternatively freeze only 2 of the loaves and proceed with the remaining one.
  9. Heat the oven to 180C. Thinly slice the loaf into thin pieces. Place them on a baking sheet and cook for 2-3 mins or until golden brown.
  10. Remove from the oven and cool on a wire rack. Store in a air tight container until needed for up to 24 hours.
p.s. I loved the cover of the book on the table so much that I had to buy it! ;)

p.s. I loved the cover of the book on the table so much that I had to buy it! 😉

Thanks for looking and come back soon!

Nargess

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This entry was published on April 21, 2013 at 1:27 pm. It’s filed under All the Recipes jumbled up!, EVERYTHING SWEET and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

6 thoughts on “Double Baked Lemon Biscotti

  1. Very elegant post. For some reason, I have been intimated by making breads. But you made it sound easy here.
    Hmm… one of these days… it would be lovely to start with your biscotti!

  2. Thanks Fae! I consider myself not practiced enough in baking and handling flour in general! If I’d posted a few photos from the kitchen after I made these biscottis, it would be a lot less elegant post! 😉 . Thankfully they taste good and will last us a very long time!

  3. I’m with Fae on both counts. I was supposed to be baking today but totally forgot that I needed the one egg left that I scoffed last night for sups. Ooops!

  4. Fig & Quince on said:

    Well done!! You make it look easy.

  5. Thanks Azita, I think that’s because there are no photos from when I was struggling to shape the dough into ciabatta-like loaves! 😉

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