Biscotti

45 mins
Serves 1
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Directions

  1. 1Whip softened butter with citrus zest until light and fluffy.
  2. 2Whip softened butter with citrus zest until light and fluffy.
  3. 3Whip softened butter with citrus zest until light and fluffy.
  4. 4Add powdered sugar and a pinch of salt, whip until smooth and creamy.
  5. 5Add powdered sugar and a pinch of salt, whip until smooth and creamy.
  6. 6Add powdered sugar and a pinch of salt, whip until smooth and creamy.
  7. 7Add eggs one at a time and the egg yolk, mixing well after each addition.
  8. 8Add eggs one at a time and the egg yolk, mixing well after each addition.
  9. 9Add eggs one at a time and the egg yolk, mixing well after each addition.
  10. 10Mix in the flour until a soft, pipeable dough forms.
  11. 11Mix in the flour until a soft, pipeable dough forms.
  12. 12Mix in the flour until a soft, pipeable dough forms.
  13. 13Transfer the dough into a piping bag with a star tip.
  14. 14Transfer the dough into a piping bag with a star tip.
  15. 15Transfer the dough into a piping bag with a star tip.
  16. 16Pipe the dough into playful shapes onto a parchment-lined baking sheet.
  17. 17Pipe the dough into playful shapes onto a parchment-lined baking sheet.
  18. 18Pipe the dough into playful shapes onto a parchment-lined baking sheet.
  19. 19Bake in a preheated oven at 180°C (350°F) for about 15 minutes.
  20. 20Bake in a preheated oven at 180°C (350°F) for about 15 minutes.
  21. 21Bake in a preheated oven at 180°C (350°F) for about 15 minutes.
  22. 22Cool completely before decorating with melted chocolate, then optionally sprinkle crushed nuts or shredded coconut.
  23. 23Cool completely before decorating with melted chocolate, then optionally sprinkle crushed nuts or shredded coconut.
  24. 24Cool completely before decorating with melted chocolate, then optionally sprinkle crushed nuts or shredded coconut.

Ingredients

  • 230 g unsalted butter
  • 230 g unsalted butter
  • 230 g unsalted butter
  • 150 g icing sugar
  • 150 g icing sugar
  • 150 g icing sugar
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 orange zest
  • 1 orange zest
  • 1 orange zest
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0 chocolate
  • 0 chocolate
  • 0 chocolate
  • 0 nuts
  • 0 nuts
  • 0 nuts
  • 0 shredded coconut
  • 0 shredded coconut
  • 0 shredded coconut

Equipment

hand mixerpiping bag with a star tipbaking sheetbowls