¡ 4 cups flour, plus more for work surface
¡ 1 tsp salt
¡ 1 tbsp baking powder
¡ 1½ cups sugar
¡ 8-oz sweet butter, cut into pieces
¡ 4 large eggs
¡ 2 tbsp lemon zest
¡ 1 tsp. lemon extract
¡ 6-oz semi-sweet chocolate, cut into ¼-inch pieces
Preheat oven to 325º
Sift the flour, salt, & baking powder together; set aside
Place sugar & butter in a bowl of electric mixer w/paddle attachment and beat for 2 minutes until soft
Scrapping down the sides then beat for 4 minutes until very soft and fluffy
Add the eggs one at a time, beating, after each addition for 1 minute
Add the zest & lemon extract and beat for 30 seconds
On low, add the flour mixture until incorporated, about 30 seconds
Turn mixer on & off to add the chocolate bits, using rubber spatula to finish mixing
Transfer dough to clean, dry work surface, lightly floured
Divide dough into 4 equal portions
Shape into 8 X 2 X 1½-inch logs
Transfer to sheet pan lined w/parchment paper, 2-inch apart
Bake about 35 minutes until lightly browned and firm to the touch
Allow to cool 15 minutes until cool to the touch
Cut each cookie log ½-inch and bake about 30 minutes longer until evenly browned
Yield: 4 dozen 5 X 1¼-inch biscotti’s
Store in airtight containers
No comments:
Post a Comment