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Starbucks Lemon-Tipped Biscotti
These are copycat recipes and not the actual propriety
recipe that is property of Starbucks. The are approximations. For the real
thing, visit your local Starbucks.
Biscotti
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped For the
Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
Preheat an oven to 375 F. In a large bowl, beat the butter, sugar and lemon zest until
well blended. Add the eggs, one at a time, beating well after each addition. Stir in the
vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter
mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly
floured work surface, divide the dough in half. Lightly flour each piece and shape it into
a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart
on an ungreased baking sheet. Press each log down to make it about 3/4" thick and
3" wide. Bake until puffed and lightly browned on top, about 20 minutes. Cool 10
minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife,
cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of
the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut
side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove
from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden,
10 minutes more. Transfer to wire racks to cool completely.
Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat
in additional drops of lemon juice if necessary to make an icing that will coat the
biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip
evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.
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