Citrus Biscotti

These crisp Italian cookies are one of my favorites.  I have made many variations but this is one of my favorites.  I added orange and lemon peel, then topped with coarse grain sugar.  There are not many recipes that can be served for breakfast and dessert.  This is one of them, fantastic with coffee or a glass of dessert wine. 

citrus biscotti


Citrus Biscotti
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  1. 3/4 cup unsalted butter, room temperature
  2. 1 cup sugar
  3. 4 eggs
  4. 3 cups flour
  5. 3 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1 1/2 teaspoon vanilla extract
  8. 1 teaspoon grated lemon rind
  9. 1 teaspoon grated orange peel
  10. Milk
  11. Granulated or coarse sugar
  1. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Continue to beat until light and fluffy. Stir in vanilla, orange and lemon peel. Add flour, baking powder, and salt. Divide dough in half and make two logs on a parchment lined cookie sheet. Logs should be 1 1/2 inch by the length of the cookie sheet. (Easy to do if you lightly wet your hands and shape into logs on the cookie sheet). Bake at 350 for 30 minutes. Remove from oven and let set for 15 minutes. Then slice the logs into 3/4 inch slices cut on a diagonal. Place cut side down on cookie sheets. Brush with milk and sprinkle with sugar. Return to oven, bake at 375 degrees for an additional 10 minutes until toasted and crisp
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One thought on “Citrus Biscotti

  1. Nancy Lopez


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