Directions
- 1Bring butter to room temperature to soften and zest the citrus.
- 2Whip the softened butter with the citrus zest until light and fluffy.
- 3Add powdered sugar and the pinch of salt, whipping until smooth and creamy.
- 4Add eggs one at a time and the yolk, mixing well after each addition.
- 5Mix in the flour until a soft, pipeable dough forms.
- 6Transfer the dough into a piping bag with a star tip.
- 7Pipe the dough into playful shapes onto a parchment-lined baking sheet.
- 8Bake in a preheated oven at 180°C (350°F) for about 15 minutes.
- 9Cool completely before decorating with melted chocolate, then optionally sprinkle crushed nuts or shredded coconut.
Ingredients
- 230 g unsalted butter, softened
- 150 g icing sugar
- 2 large eggs
- 1 egg yolk
- 350 g all-purpose flour
- 1 whole lemon zest
- 1 whole orange zest
- pinch salt
- melted chocolate
- crushed nuts
- shredded coconut
Equipment
large bowlelectric mixerpiping bagstar tipbaking sheetparchment paperoven
Tips
- Ideally, refrigerate the cookies shapes for 20-30 minutes before baking.
- Add any nuts like almonds or walnuts to some if you like.
- Cool completely before decorating with melted chocolate, then optionally sprinkle crushed nuts or shredded coconut.
- Baked until golden and decorated with chocolate and nuts to create this delicious typical biscotti
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