Mascarpone Citrus Biscotti

The first time I baked these Mascarpone Citrus Biscotti, my kitchen was instantly transformed into a fragrant haven, a delightful symphony of zesty citrus and sweet, creamy mascarpone. My family, initially drawn by the enticing aroma, gathered around, their anticipation palpable. The first bite was a revelation – the perfect crunch yielding to a tender, flavourful interior, a far cry from the tooth-breakingly hard biscotti one sometimes encounters. The subtle tang of lemon and orange zest, beautifully balanced by the richness of mascarpone, made them an instant hit. They disappeared from the cooling rack far quicker than I anticipated, dunked into morning coffees, afternoon teas, and even enjoyed as a standalone treat. These biscotti aren’t just cookies; they’re an experience, a testament to how simple, quality ingredients can create something truly special. They’ve since become a staple for gatherings, gifts, and those quiet moments when only a perfectly crisp, flavourful biscotti will do.

Ingredients

• 2 ¾ cups (330g) All-Purpose Flour: The structural backbone of our biscotti, providing the necessary gluten for their characteristic sturdy texture.
• 1 ½ teaspoons Baking Powder: Our leavening agent, giving the biscotti a slight lift and preventing them from being overly dense.
• ¼ teaspoon Salt: Enhances all the other flavours, especially the sweetness and citrus notes.
• ¾ cup (150g) Granulated Sugar: Provides sweetness and contributes to the crisp texture upon the second bake.
• ½ cup (113g) Unsalted Butter, softened: Adds richness, flavour, and helps create a tender crumb, especially when creamed with sugar.
• ½ cup (113g) Mascarpone Cheese, room temperature: The star ingredient! It lends a delicate creamy flavour and contributes to a surprisingly tender interior for a biscotti.
• 2 Large Eggs, room temperature: Bind the ingredients together, add richness, and contribute to the structure.
• 1 teaspoon Vanilla Extract: A classic flavour enhancer that complements both the citrus and dairy notes.
• Zest of 1 Large Orange: Provides a sweet, bright citrus aroma and flavour. Make sure to zest only the orange part, avoiding the bitter white pith.
• Zest of 1 Large Lemon: Adds a tangy, fresh counterpoint to the orange and mascarpone. Again, only the yellow part.
• Optional: ½ cup Chopped Almonds or Pistachios: For added texture, crunch, and nutty flavour. Toasted nuts will offer an even deeper flavour.
• Optional: 1 Egg White, lightly beaten (for brushing): Creates a lovely sheen on the biscotti logs before the first bake.
• Optional: Coarse Sugar (for sprinkling): Adds a delightful sparkle and extra crunch to the finished biscotti.

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps to aerate the flour and evenly distribute the baking powder and salt, ensuring a consistent texture in your Mascarpone Citrus Biscotti. Set aside.
3. Cream Butter, Sugar, and Mascarpone: In a large bowl, using an electric mixer (either stand or handheld), beat the softened unsalted butter, granulated sugar, and room temperature mascarpone cheese on medium speed until the mixture is light, fluffy, and well combined. This step, known as creaming, incorporates air into the batter, which contributes to a lighter texture. Scrape down the sides of the bowl occasionally.
4. Add Eggs and Flavourings: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract, orange zest, and lemon zest until just combined. The aroma at this stage will be wonderfully citrusy and inviting.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in two or three additions. Mix on low speed or by hand with a sturdy spatula until just combined. Be careful not to overmix; overmixing can lead to tough biscotti. The dough will be thick and slightly sticky.
6. Add Nuts (Optional): If using, gently fold in the chopped almonds or pistachios until evenly distributed throughout the dough.
7. Form the Logs: Lightly flour your hands and a clean work surface. Turn the dough out onto the floured surface. The dough will be sticky, so don’t be shy with the flour on your hands. Divide the dough in half. Shape each half into a log approximately 10-12 inches long, 3-4 inches wide, and about ¾-1 inch thick. Carefully transfer the logs to the prepared baking sheet, leaving at least 3 inches of space between them as they will spread slightly during baking.
8. Optional Egg Wash and Sugar: If desired, lightly brush the tops and sides of the logs with the beaten egg white. This will give them a beautiful golden sheen. Then, sprinkle generously with coarse sugar for an extra touch of sparkle and crunch.
9. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden brown and firm to the touch. The edges should be set.
10. Cool Slightly: Remove the baking sheet from the oven and let the logs cool on the sheet for about 15-20 minutes. They need to be cool enough to handle without crumbling but still warm. If they cool completely, they can become too hard to slice neatly.
11. Reduce Oven Temperature: While the logs are cooling, reduce the oven temperature to 300°F (150°C).
12. Slice the Biscotti: Carefully transfer one log at a time to a cutting board. Using a sharp serrated knife, slice the logs diagonally into ½ to ¾-inch thick slices. A gentle sawing motion is best to prevent crumbling.
13. Arrange for Second Bake: Place the cut biscotti slices, cut-side down, back onto the parchment-lined baking sheet (or two sheets if necessary). They can be placed fairly close together as they won’t spread further.
14. Second Bake (The “Twice-Baked” Magic): Bake the slices for 10-15 minutes on one side. Then, carefully flip each biscotti over and bake for another 10-15 minutes on the other side. The total time for the second bake will depend on how crisp you like your biscotti. They should be golden brown and feel dry to the touch. For a very crisp biscotti, you can extend the baking time slightly, keeping a close eye to prevent burning.
15. Cool Completely: Once perfectly crisp and golden, remove the Mascarpone Citrus Biscotti from the oven and transfer them to a wire rack to cool completely. They will continue to crisp up as they cool. Do not attempt to store them until they are thoroughly cooled, as any residual warmth can create moisture and lead to sogginess.

Nutrition Facts

• Servings: Approximately 30-36 biscotti (depending on slice thickness)
• Calories per serving (approximate, for 1 biscotti): 90-110 kcal
• Fat: Rich in fats primarily from butter and mascarpone, contributing to flavour and a tender-crisp texture.
• Carbohydrates: Primarily from flour and sugar, providing energy and sweetness.
• Protein: A modest amount from flour and eggs, contributing to structure.
• Sodium: A small amount from added salt, crucial for enhancing overall flavour.
• Vitamin C: A subtle boost from the fresh citrus zest, contributing to the bright flavour profile.

(Note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes.)

Preparation Time

• Active Preparation Time: Approximately 25-35 minutes (includes mixing dough, shaping logs).
• First Bake Time: 25-30 minutes.
• Cooling Time (post-first bake): 15-20 minutes.
• Slicing Time: 5-10 minutes.
• Second Bake Time: 20-30 minutes (10-15 minutes per side).
• Final Cooling Time: At least 1 hour, or until completely cool.
• Total Estimated Time: Approximately 2.5 – 3 hours (includes significant cooling periods).

This recipe for Mascarpone Citrus Biscotti, while involving multiple steps, is largely hands-off during the baking and cooling phases, making it a manageable and rewarding baking project.

How to Serve

Mascarpone Citrus Biscotti are wonderfully versatile. Here are some delightful ways to serve and enjoy them:

• Classic Coffee Companion:
  • Dunk into a hot cup of espresso, latte, cappuccino, or Americano. The biscotti will soften slightly, absorbing the coffee’s rich flavour.
  • Serve alongside a chilled iced coffee or cold brew on warmer days.
• Tea Time Treat:
  • Pair with a robust black tea like Earl Grey (whose bergamot notes complement citrus beautifully) or English Breakfast.
  • Enjoy with a delicate herbal tea such as chamomile or mint tea for a lighter pairing.
• Dessert Delights:
  • Serve alongside a scoop of vanilla bean ice cream or lemon sorbet. The contrast in textures and temperatures is exquisite.
  • Arrange on a dessert platter with fresh berries and a dollop of sweetened mascarpone cream for an elegant presentation.
  • Drizzle or dip one end in melted white chocolate or dark chocolate for an extra layer of indulgence. Sprinkle with more citrus zest or finely chopped nuts before the chocolate sets.
• With Dessert Wines:
  • Pair with a sweet Italian dessert wine like Vin Santo, the traditional accompaniment for biscotti (cantucci).
  • A sweet Moscato d’Asti or a late-harvest Riesling would also complement the citrus notes.
• As a Thoughtful Gift:
  • Package cooled biscotti in a beautiful airtight tin or cellophane bag tied with a ribbon. They make wonderful homemade gifts for holidays, birthdays, or as a thank you gesture.
  • Include a small bag of good quality coffee beans or tea for a complete gift set.
• Breakfast or Brunch Addition:
  • A few biscotti can be a lovely, lighter alternative to heavier pastries at a brunch gathering.
  • Enjoy with a glass of freshly squeezed orange juice to amplify the citrus theme.
• Simple Snacking:
  • Keep a jar on the counter for a quick, satisfying snack any time of day. Their sturdy nature makes them perfect for on-the-go munching.

No matter how you choose to serve them, these Mascarpone Citrus Biscotti are sure to impress with their unique flavour and delightful crunch.

Additional Tips

1. Zest Power: For the most vibrant citrus flavour, use a microplane or fine zester. Zest your oranges and lemons right before adding to the batter, as the aromatic oils are most potent when fresh. Avoid grating into the white pith, which is bitter.
2. Nut Variations & Preparation: While almonds and pistachios are suggested, feel free to experiment with hazelnuts or even pecans. Toasting the nuts beforehand (about 8-10 minutes in a 350°F/175°C oven) deepens their flavour significantly and adds extra crunch.
3. Spice it Up: For a warmer, more autumnal twist, consider adding ½ teaspoon of ground cardamom or a ¼ teaspoon of ground ginger along with the dry ingredients. These spices pair beautifully with citrus.
4. Perfect Slicing Technique: A sharp serrated knife (bread knife) is crucial for clean slices. Use a gentle sawing motion rather than pressing straight down, which can cause the warm logs to crumble. If they do crumble a bit, don’t worry – those “baker’s treats” are still delicious!
5. Achieving Your Ideal Crispness: The second bake is key to the classic biscotti crunch. For ultra-crisp biscotti, bake a few minutes longer on each side. For slightly less crisp (more tender) biscotti, reduce the second bake time slightly. You can even turn off the oven after the second bake and leave the biscotti inside with the oven door ajar to dry out further as the oven cools.
6. Storage is Key: Once completely cooled, store your Mascarpone Citrus Biscotti in an airtight container at room temperature. They will keep well for up to two weeks, maintaining their crispness. If they soften slightly over time, you can re-crisp them in a 300°F (150°C) oven for 5-7 minutes.
7. Make-Ahead & Freezing: Biscotti are excellent for making ahead. You can freeze the baked and cooled biscotti in an airtight container or freezer bag for up to 3 months. Thaw at room temperature. Alternatively, you can freeze the unbaked logs, wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw overnight in the refrigerator before proceeding with the first bake (you may need to add a few extra minutes to the baking time).
8. Don’t Overcrowd the Baking Sheet: Ensure there’s enough space between the logs for the first bake, as they will spread. For the second bake, the slices can be closer together, but good air circulation is still important for even crisping, so use two baking sheets if necessary.

FAQ Section

Q1: What makes mascarpone cheese special in this biscotti recipe?
A1: Mascarpone cheese adds a subtle richness and a wonderful tenderness to the crumb of the biscotti, which is a delightful contrast to their traditional crisp exterior. It also imparts a delicate, creamy flavour note that complements the bright citrus zests beautifully, making these Mascarpone Citrus Biscotti stand out from more conventional recipes.

Q2: Can I use other types of citrus zest?
A2: Absolutely! While orange and lemon are a classic combination, feel free to experiment. Lime zest would add a sharper tang, grapefruit zest a more complex bittersweet note, or even blood orange zest for a different hue and flavour. Ensure you’re only using the coloured part of the peel (the flavedo) and avoiding the bitter white pith.

Q3: My biscotti dough is very sticky. What should I do?
A3: Biscotti dough, especially with mascarpone, can be quite sticky. This is normal. Lightly flouring your hands and work surface when shaping the logs is key. If it’s exceptionally sticky, you can chill the dough for 20-30 minutes before shaping, which will make it easier to handle. Avoid adding too much extra flour to the dough itself, as this can make the biscotti dry.

Q4: Why are my biscotti too hard or too soft?
A4: The texture is primarily controlled by the second bake. If your biscotti are too hard, you might have sliced them too thinly or over-baked them during the second stage. If they are too soft, they likely needed more time in the second bake to dry out properly or weren’t cooled completely before storing. Remember, they crisp up further as they cool.

Q5: How long will these Mascarpone Citrus Biscotti stay fresh?
A5: When stored properly in an airtight container at room temperature, these biscotti will remain fresh and crisp for up to two weeks. If they happen to lose some of their crispness, you can refresh them in a 300°F (150°C) oven for 5-7 minutes.

Q6: Can I skip the second bake if I want a softer cookie?
A6: The term “biscotti” literally means “twice-cooked” or “twice-baked.” The second bake is essential for achieving their characteristic dry, crunchy texture, perfect for dipping. If you skip it, you’ll have a pleasant, soft cookie log, but it won’t be a true biscotti.

Q7: Can I make these biscotti gluten-free?
A7: You can try substituting a good quality gluten-free all-purpose flour blend that includes xanthan gum (or add xanthan gum if it doesn’t). However, the texture might differ slightly from biscotti made with traditional wheat flour. Gluten provides structure, so gluten-free versions can sometimes be more crumbly.

Q8: Can I use bottled citrus juice instead of fresh zest?
A8: It’s highly recommended to use fresh citrus zest. The zest contains the essential oils of the fruit, providing a much more intense and aromatic citrus flavour than juice alone. Bottled juice can also add too much moisture and alter the dough’s consistency, and its flavour is often less bright and complex than fresh zest. For the best Mascarpone Citrus Biscotti, fresh zest is the way to go.