Ingredients for Starbucks Lemon Tipped Biscotti
- Unsalted Butter
- Granulated Sugar
- 2 tablespoons lemon zest
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Pistachios
- Powdered Sugar
- Lemon Juice
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How to Make Starbucks Lemon Tipped Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped almonds.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 30 minutes.
- Remove from the oven and let cool slightly.
- Reduce oven temperature to 325°F (165°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
46g
Fat
9g
Carbs
6g
