Lemon Orange Biscotti
Ingredients
2 cups + 4 tbsp unbleached all-purpose flour
3/4 cup sugar
1/2 tsp kosher salt
1 1/2 tsp baking powder
2 eggs
4 tbsp unsalted butter, room temperature
Lemon:
1 tbsp lemon juice
1/2 tsp lemon zest
1/8 tsp yellow coloring
Orange:
1 tbsp orange juice
1/2 tsp orange juice
1/8 tsp orange coloring
Method
In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs and mix until smooth.
Sift in the flour, baking powder, and salt. Mix until just combined. Divide the dough in half. Add one half back into the mixer and incorporate the ingredients for the lemon dough (lemon juice, lemon zest, and yellow coloring). Mix until combined. Repeat the same steps for the orange dough.
Once both doughs are prepared, refrigerate them separately for 30-50 minutes.
After chilling, remove the dough from the fridge. Roll each dough into a long, wide rectangle. Start with the orange dough, then layer the lemon dough on top. Roll them together to form a spiral, similar to cinnamon rolls. Refrigerate again for about 30 minutes.
Preheat your oven to 350°F and line a baking sheet with parchment paper. Remove the dough from the fridge and press it into a flat rectangle. Bake the biscotti for 30 minutes. Remove from the oven and let cool for 30 minutes. Once cooled, slice the biscotti on a diagonal. Place the slices cut-side up and return to the oven to bake for an additional 12 minutes.
Remove from the oven, let cool completely, and enjoy!
Notes This recipe may seem daunting but you can do it and as soon as you do, you will see how capable you are in the kitchen!
As always, use my recipe as a guide but go where your creativity is telling you.
