Name: Mascarpone Citrus Biscotti
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.

Ingredients

Scale

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.

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Instructions

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.
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.
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.
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.
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.
Add Nuts (Optional): If using, gently fold in the chopped almonds or pistachios until evenly distributed throughout the dough.
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.
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.
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.
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.
Reduce Oven Temperature: While the logs are cooling, reduce the oven temperature to 300°F (150°C).
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.
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.
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.
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

Serving Size: one normal portion
Calories: 110