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Ode To Sarcone’s Bakery - Citrus & Citron Biscotti

Updated: Mar 9

Sometimes, you just get, as my Mom would say, a “hankering” for one dish in particular. She used to believe that if you crave something, your body is requiring something in it. I doubt that my body requires anything in these citron biscotti, unless I’m simply carb-starved (which is actually likely).

I used to love going to the Italian Market in South Philly pretty regularly. And a trip there was never complete unless you got there early enough to get some great bread and biscotti from Sarcone’s Bakery. Like most of you, however, I haven’t been out of the house all that much since last March. So the answer to my hankering is what I offer today. This is not Sarcone’s recipe - I just tried to find something that resembled it as closely as possible, and really enjoyed it.


INGREDIENTS

1 cup citron

2 1/4 cups all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cup brown sugar

3 large eggs (room temperature)

1/2 cup olive oil

1 tablespoon pure lemon extract

1/2 teaspoon pure vanilla extract

1 teaspoon lemon zest

Instructions


METHOD

Preheat oven to 325 and position rack in the center.

Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).

In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.

Line baking sheet with parchment paper.

Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.

Fold in citron.

Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.

With damp fingers, shape into a log shape.

Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.

Remove from baking sheet and transfer to cutting board.

Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.

Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.

Place on a wire rack to cool.

Store in an airtight container at room temperature for 3 weeks or freeze for up to 3 months. And if you're in the area, do yourself a favor - visit Sarcone's whenever you can.


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