Vanilla Citrus Biscotti

Ingredients:

Cookie

• 2 and 1/3 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 1/4 teaspoon of baking soda
• 110 g unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1.5 tsp. grated grapefruit zest
• 1.5 tsp. grated lemon zest
• 0.5 cup chopped candied orange peel

Glaze

• 2 tablespoons unsalted butter
• 1 vanilla pod, cut in half lengthwise and crosswise, seeds scraped out
• 1 cup powdered sugar
• 3-4 tablespoons heavy cream
• Silver nonpareil, for decoration

Preparation:

1. Bake the cookies:

   
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, salt, and baking soda. In a large microwave-safe bowl, melt the butter. Whisk in the sugar and eggs until smooth; stir in the grapefruit and lemon zest. Using a silicone spatula, fold in the flour mixture, then fold in the candied orange peel.
   
2. Divide the dough in half. On the prepared baking sheet, shape each piece into a log 20 cm long and 5 cm wide. Bake until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.
3. Reduce the oven temperature to 160°C (325°F). Cut the logs into 1-cm-thick slices. Arrange the slices, cut-side down, on the same baking sheet. Bake, rotating the baking sheet halfway through, until the cookies are dry, 30-35 minutes. Let cool completely on the baking sheet.

4. Prepare the glaze:

   
   In a skillet over medium heat, heat the butter, vanilla bean, and vanilla seeds until shimmering, 1-2 minutes. Let cool slightly, then strain into a bowl. Stir in the powdered sugar and 3 tablespoons heavy cream, thinning with the remaining 1 tablespoon heavy cream if necessary. Transfer to a small zip-lock plastic bag, snip off the corner, and pipe the glaze onto the biscotti. Sprinkle with nonpareils. Let the glaze set for 45 minutes.