Venetian Sunrise Biscotti

Allergens

Eggs, Nuts

Ingredients

• 1 3/4 cups all
• purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• Zest of one lemon
• 1/2 cup chopped almonds
• 1/3 cup orange marmalade

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt.
3. In a separate bowl, beat the eggs and lemon zest until combined. Stir in the chopped almonds.
4. Gradually add the wet ingredients to the dry ingredients, mixing just until incorporated.
5. Divide the dough in half and shape each half into a log on the prepared baking sheet, about 12 inches long and 2 inches apart.
6. Bake for 20 25 minutes or until golden brown. Remove from oven and let cool on a wire rack for 10 minutes.
7. While the biscotti is cooling, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest in a small bowl.
8. Slice each log diagonally into 3/4 inch thick pieces and place them on the baking sheet again.
9. Drizzle the lemon glaze over each biscotti slice, and return them to the oven for an additional 5 minutes or until golden.
10. Remove from oven and let cool completely on a wire rack.

Chef’s Insight

The use of spices in this recipe pays homage to the vibrant flavors of Venice during the Renaissance period, while the zesty lemon glaze adds a modern touch.

Notes

The combination of spices used in this recipe contributes to a unique flavor profile, which complements both the lemon glaze and the orange marmalade perfectly.