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Recipes
Starbucks Lemon-Tipped Biscotti
Starbucks Lemon-Tipped Biscotti
Starbucks Lemon-Tipped Biscotti
photo credit: Ev Thomas
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
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Ingredients
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
Instructions
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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