Bedazzled Lemon-Pomegranate Biscotti

November 30, 2012
4 Ratings
  • Makes 2 dozen
Author Notes

Pomegranate seeds are the sprinkles of the fruit world and I enjoy bedazzling my food – especially around the holidays. Want to liven up that fruit tart? Is your pork loin looking a bit drab? Give all of your dishes a festive pop of pomegranate. In this traditional biscotti recipe, I substitute the typical anise and almonds for toasted hazelnuts, lemon zest and, of course, pomegranate seeds. Not only does the pomegranate provide a pleasing tartness, but it gives the cookie an instant holiday look.

Advice to avoid pink fingers and countertops - Cut the pomegranate in half and scoop out its seeds while it is submerged under water. Not only will this be much neater, but the seeds sink to the bottom of the water, while all of the bitter pulp and debris floats to the top to be easily removed.
Marissa Sertich

What You'll Need
  • 3 Eggs
  • 1 1/4 cups Granulated Sugar
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/3 cup Pomegranate Seeds, rinsed and drained
  • 3 tablespoons Lemon zest
  1. Preheat the over to 325 degrees F.
  2. Using a standing mixer, whip the eggs and sugar together on medium speed. They will become very light, fluffy and ribbon-y. It takes about five minutes to get the egg mixture this airy.
  3. In a separate bowl, mix together all of the other ingredients - Flour, baking soda, salt, lemon zest, hazelnuts and pomegranates. One these are mixed, add them all at once to the egg mixture and stir until combined.
  4. Using your hands, empt the mixture onto a baking sheet and form a log by hand. The recipe should form one long, about the length of a standard cookie sheet. If you wet your hands with water, the biscotti will be much easier to form. Be careful not to get the biscotti too wet, as it will cause undesired spreading.
  5. Bake the log for about an hour, or until it is firm to the touch.
  6. Let the log cool and then transfer it to a cutting board. Slice the biscotti log into quarter inch slices. Line the slices on the baking sheet, flat-side up, and return to the oven for another 15-20 minutes, or until the cookies are golden
  7. Remove from the oven when the cookies are firm and golden, allow them to cool thoroughly, eat and enjoy!
Contest Entries

See what other Food52ers are saying.

  • Vivian Henoch
    Vivian Henoch
  • Marissa Sertich
    Marissa Sertich
  • drbabs
  • Carolyn Z
    Carolyn Z

4 Reviews

Vivian H. December 13, 2012
Testing. . . today. I notice no shortening. Assuming that the nuts are just that. Just a quarter cup of the filberts. how 'bout toasted.
Marissa S. December 7, 2012
I would just do about 1/4 c almonds since the cookie will already be quite flavorful with just the pomegranates and lemon zest. Same would go for the hazelnuts. Sorry about that everyone! Happy baking!
Carolyn Z. December 7, 2012
Yes the amount of hazelnuts is not mentioned in the ingredients list. I can't get hazelnuts where I live. I will put in 1/2 c almonds unless I hear from someone in the know. Thank you.
drbabs December 7, 2012
Marissa, hazelnuts? they're not listed in the ingredients. Thanks.