AuthorChef Chad
Heat Breville Smart oven Pro to 175°C. Prepare 2 biscotti pans by brushing oil in the sides and lining the bottoms with parchment paper.
Using The Breville Bakery Boss stand mixer, beat butter and sugar until well creamed. Drizzle lemon juice, vanilla extract on the mixture. Mix until blended. Crack eggs into the bowl. Beat again. Add baking powder, salt and lemon zest to the bowl. Mix briefly. Add flour. Mix until fully incorporated.
With clean hands and a spatula, evenly divide the biscotti batter between the baking pans or trays. Form each half into a log that’s approximately 11-1/2 inches X 5 inches. Smooth the tops with a spatula.
One at a time, bake the biscotti for 25 minutes
(175 Deg C). Remove from the oven. Brush 1 tablespoon of melted butter over the top and sides of the loaf. Wait 10 minutes. Transfer loaf to a cutting board. With a serrated knife, slice biscotti crosswise into 12 one-inch pieces. Cut slices perpendicular to the board.
On a lined baking sheet, set the pieces flat on their sides with one cut side facing down. Return them to the oven for 10 minutes to crisp them up. Do not flip the biscotti while baking! Once they’re a bit dry, lightly crisp, and golden around the edges, remove from the oven. To prevent breakage, allow the pieces to remain on the baking sheet until they’ve shed off heat and are stiff enough to handle. Transfer to a cooling rack and cool completely. These Italian cookies will harden and become dryer as they cool.
Melt chocolate and dip the biscotti into the melted chocolate. Allow chocolate to dry and harden. Best served with Hot Cafe Americano (see sub recipe). Enjoy!
Ingredients
Directions
Heat Breville Smart oven Pro to 175°C. Prepare 2 biscotti pans by brushing oil in the sides and lining the bottoms with parchment paper.
Using The Breville Bakery Boss stand mixer, beat butter and sugar until well creamed. Drizzle lemon juice, vanilla extract on the mixture. Mix until blended. Crack eggs into the bowl. Beat again. Add baking powder, salt and lemon zest to the bowl. Mix briefly. Add flour. Mix until fully incorporated.
With clean hands and a spatula, evenly divide the biscotti batter between the baking pans or trays. Form each half into a log that’s approximately 11-1/2 inches X 5 inches. Smooth the tops with a spatula.
One at a time, bake the biscotti for 25 minutes
(175 Deg C). Remove from the oven. Brush 1 tablespoon of melted butter over the top and sides of the loaf. Wait 10 minutes. Transfer loaf to a cutting board. With a serrated knife, slice biscotti crosswise into 12 one-inch pieces. Cut slices perpendicular to the board.
On a lined baking sheet, set the pieces flat on their sides with one cut side facing down. Return them to the oven for 10 minutes to crisp them up. Do not flip the biscotti while baking! Once they’re a bit dry, lightly crisp, and golden around the edges, remove from the oven. To prevent breakage, allow the pieces to remain on the baking sheet until they’ve shed off heat and are stiff enough to handle. Transfer to a cooling rack and cool completely. These Italian cookies will harden and become dryer as they cool.
Melt chocolate and dip the biscotti into the melted chocolate. Allow chocolate to dry and harden. Best served with Hot Cafe Americano (see sub recipe). Enjoy!
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