Vanilla-Citrus Biscotti
- Level: Easy
- Total: 3 hr 30 min
- Active: 40 min
- Yield: About 28 biscotti
- Level: Easy
- Total: 3 hr 30 min
- Active: 40 min
- Yield: About 28 biscotti
Ingredients
For the Cookies:
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick unsalted butter
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons grated grapefruit zest
1 1/2 teaspoons grated lemon zest
1/2 cup chopped candied orange peel
For the Glaze:
2 tablespoons unsalted butter
1 vanilla bean, halved lengthwise and crosswise, seeds scraped out
1 cup confectioners' sugar
3 to 4 tablespoons heavy cream
Silver nonpareils, for decorating
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.
