Lemon Butter Biscotti
Lemon Butter Biscotti recipe
Yield
50 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
softened |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
softened |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
Directions
you're eating it by itself, it's great while it's still warm. Blend everything in large bowl and mix.
Roll out on floured board and cut with a four inch water glass.
Make 12 circles.
Line greased cupcake pan with the 12 circles.
Fill each cup with pastry cream (below).
Top each with another circle cut with a 3 inch glass--make sure the cake is sealed.
Bake 20 to 25 minutes at 375℉ (190℃).
Let cool completely in pan.
VANILLA CREAM In microwave bowl, mix: ⅔ cup sugar 3 tablespoon cornstarch ¼ teaspoon salt add a fraction of 2 cup milk, a little at first to make a smooth paste, then the rest until the mixture is smooth.
Microwave this at high for 8 to 9 minutes, stirring every 2 min until the stuff is smooth and thickened.
Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly.
Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the origianl milk mixture.
Microwave at high 1 to 2 min until mixture is thick and glossy.
Add 1 tablespoon butter 1 teaspoon vanilla extract (And, optionally, for extra flavor) 1 teaspoon almond extract Let cream cool before adding to cupcakes or creampuffs.
If you're eating it by itself, it's great while it's still warm.
