“Have you stopped making biscotti?” may daughter asked me as I sliced her a piece of the french yogurt bread our son and I made earlier in the day for dessert.
“No. We’ve just been really busy with other things,” I mentioned…feeling a bit like I’d let her down, along with countless others who are asking where all the biscotti are.
As I handed her the plate and turned toward the fridge to get her a glass of milk, I heard “mmmmmmmm.”
“I think you should start a bread blog,” our daughter mutter with her mouth stuffed with her first bite of bread. She rubbed her belly in big sweeping motions with both hands. We have a tradition in our house to determine just how much the kids enjoy what they are eating…a one handed belly rub or a two handed belly rub. Since dinner didn’t even register with a single hand twitch, I’m glad dessert was well received.
Yet, a bread blog I will not be starting.
However, I think we could potentially start a blog about all the foods that we dunk. Our kids are dunkers. They’ll pretty much dunk anything…sprinkle donuts into a glass of cold milk, ciabatta into a shallow bowl of olive oil, gooey grilled cheese into a steaming bowl of soup, or crab legs into melted butter.
The other night I noticed our daughter dunking her graham crackers into her milk as we finished off a few books before bed.
“You like dunking don’t you? We need to make some biscotti.” Her eyes grew big and she just nodded her head. I knew we had to get back at it.
Our daughter’s comments and obsession with dunking were the impetus for these Limoncello Pignoli Biscotti with Homemade Candied Lemon Peels. Since the french yogurt bread was a hit we stuck with the same flavors, although we added some toasted pignoli and limoncello. We followed the Dolci: Italy’s Sweets recipe for candied orange peels, but used Meyer lemons instead. The Meyer lemons have a thinner skin than other lemons. Their sweet floral scent makes them a perfect choice for candied lemon peels. Rubbing the top of each log with the limoncello and sugar mixture creates a sweet crunchy top. We will be making these again.
Limoncello Pignoli Biscotti with Homemade Candied Lemon Peels
YIELD: approximately two dozen
2 ¾ cups all-purpose flour
1 cup granulated sugar, plus 2 teaspoons for topping
2 teaspoons double-acting baking powder
1 teaspoon salt
2 eggs and 1 egg white
zest of 1 lemon
3 tablespoons limoncello liquor, plus 1 teaspoon for topping
½ cup pignoli, toasted
½ candied lemon peels
1. Preheat the oven to 350 degrees and place the rack in the middle of the oven.
2. In a large flat-bottomed bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a smaller bowl, whisk together the eggs, egg white, and limoncello.
4. With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.
5. Add the pignoli and candied lemon peels. Knead the dough until incorporated, about 10 – 20 times.
6. Separate the dough in half. Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs, the dough will spread as it bakes.
7. In a small bowl mix 2 teaspoons sugar and 1 teaspoon limoncello. Press mixture into the top of each log.
8. Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.
9. Transfer biscotti logs to a cutting board. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.
What to do with the ends #69: Write the numbers 1-10 on ten different ends and use them to practice number ordering, adding, and subtracting.