LEMON BISCOTTI RECIPES RECIPES

Name: Lemon Tart with Almond Crust
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 1 cup all-purpose flour; 1/2 cup sliced almonds, toasted; 1/4 cup sugar; 6 tablespoons cold butter; 1/2 teaspoon almond extract; 1/4 teaspoon salt; 2 to 3 tablespoons cold water; FILLING:; 3 large eggs; 3 large egg yolks; 1 cup sugar; 3/4 cup lemon juice; 2 tablespoons grated lemon zest; Dash salt; 6 tablespoons butter, cubed

LEMON TART WITH ALMOND CRUST RECIPE: HOW TO MAKE IT

Lemon Tart with Almond Crust Recipe: How to Make It image

Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1/2 cup sliced almonds, toasted
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2 to 3 tablespoons cold water
FILLING:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoons grated lemon zest
Dash salt
6 tablespoons butter, cubed

Steps:

Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 419 calories, FatContent 24g fat (12g saturated fat), CholesterolContent 185mg cholesterol, SodiumContent 424mg sodium, CarbohydrateContent 47g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN

Classic Biscotti Recipe - 4 Ways - Kristine's Kitchen image

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Provided by Kristine Rosenblatt

Categories Dessert

Total Time 80 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 20

Number Of Ingredients 43

Ingredients

4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract (use 1 teaspoon if adding almond or anise extract)
½ teaspoon almond extract or anise extract (optional)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
turbinado sugar (coarse sugar, optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
3/4 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
1/2 cup chopped almonds or walnuts (optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped almonds
turbinado sugar (coarse sugar, optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
zest of 1 orange (about 1 tablespoon)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup dried cranberries
turbinado sugar (coarse sugar, optional)

Steps:

Classic Biscotti
Chocolate Biscotti
Almond Biscotti
Cranberry Orange Biscotti

Nutrition Facts : ServingSize 1 biscotti, Calories 84 kcal, CarbohydrateContent 14 g, ProteinContent 2 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 21 mg, SodiumContent 75 mg, FiberContent 1 g, SugarContent 6 g

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LEMON TART WITH ALMOND CRUST RECIPE: HOW TO MAKE IT

Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 419 calories per serving

Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

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CLASSIC BISCOTTI RECIPE - 4 WAYS - KRISTINE'S KITCHEN

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!
From kristineskitchenblog.com
Reviews 4.9
Total Time 80 minutes
Category Dessert
Cuisine Italian
Calories 84 kcal per serving

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Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

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