Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Vanilla-Citrus Biscotti
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- Level: Easy
- Total: 3 hr 30 min
- Active: 40 min
- Yield: About 28 biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 126
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 27 mg
- Sodium
- 72 mg
- Level: Easy
- Total: 3 hr 30 min
- Active: 40 min
- Yield: About 28 biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 126
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 27 mg
- Sodium
- 72 mg
Ingredients
For the Cookies:
For the Glaze:
Directions
- Make the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder, salt and baking soda in a medium bowl. Melt the butter in a large microwave-safe bowl in the microwave. Whisk in the granulated sugar and eggs until smooth; whisk in the grapefruit and lemon zest. Stir in the flour mixture with a rubber spatula until just combined, then stir in the orange peel.
- Divide the dough in half. Shape each piece into an 8-inch log about 2 inches wide on the prepared pan. Bake until golden, about 25 minutes. Let cool 10 minutes on the pan.
- Reduce the oven temperature to 325 degrees F. Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the same pan. Bake, rotating the pan once, until the cookies are dry, 30 to 35 minutes. Let cool completely on the pan.
- Make the glaze: Heat the butter and vanilla pod and seeds in a skillet over medium heat until the butter sizzles, 1 to 2 minutes. Let cool slightly, then strain into a bowl. Whisk in the confectioners' sugar and 3 tablespoons heavy cream, thinning with the remaining 1 tablespoon cream if needed. Transfer to a small resealable plastic bag, snip a corner and pipe on the biscotti. Sprinkle with nonpareils. Let set, about 45 minutes.
