Crunchy Lemon Almond Biscotti
Biscotti brighten up any coffee break with flavor and texture. This version adds the crunch of almonds and tangy lemon for a tasty counterpoint to your favorite beverage. Whether it’s a weekday snack or a holiday treat, it’s sure to satisfy.
Ingredients
- 1 cup almonds
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/8 cup butter softened
- 1 lemon zest & juice
- 2/3 cup golden sugar
- 1 teaspoons almond extract
- 2 large eggs
Instructions
- Preheat the oven to 350 °F and line a baking sheet with parchment paper.
- Place the almonds on the baking sheet in a single layer.
- Toast in the oven for about 5 to 8 minutes, using a spatula to turn them halfway. They should be golden brown.
- Allow them to cool for 5 minutes, and chop roughly with a quick pulse in a food processor. Alternatively, you can buy chopped almond, and shorten the time in the oven to 2 to 5 minutes, according to how bug the chunks are. Check to make sure they’re not overdone, and turn off the oven for now.
- Measure the flour, salt and baking powder into a bowl, and mix together to blend.
- In a second large bowl, add the sugar and lemon zest. Use the back of a spoon to blend the two ingredients together.
- Add the butter, and beat until the mixture is light and fluffy.
- Beat in the eggs, then the almond extract and lemon juice, until the mixture is well combined.
- Spoon in half the dry ingredients, and fold over to mix.
- Add the second half of the dry ingredients, and fold into the batter.
- Add the nuts when the mixture is almost blended.
- When the mixture is uniform and well combined, cover the bowl with plastic wrap, and refrigerate for about 30 minutes.
- When it’s ready, use a clean sheet of parchment paper to line the baking sheet, and preheat the oven to 300 °F.
- Divide the dough into two equal sections, and roll each into a kind of log shape. Flatten it slightly until you get the oval shape you want.
- Bake in the oven for about 30 to 35 minutes. The outside should be lightly browned.
- Take the baking sheet out of the oven, and let the biscotti logs cool for about 10 minutes before cutting into slices about 1/2-inch thick.
- Lay the slices flat side down on the baking sheet, and bake for another 10 minutes.
- Flip them over, and bake for an additional 8 to 10 minutes. They should be quite dry in texture.
- Let the cool thoroughly for at least 30 minutes before dipping into a cup of coffee or tea.
- They will store, covered, in the fridge for one or two weeks.
Tried this recipe?Let us know how it was!
