Rating: 4.5 stars
74 Ratings
  • 5 star values: 50
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.

Recipe Summary

cook:
35 mins
additional:
1 hr
total:
2 hrs
prep:
25 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.

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  • Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.

  • Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.

  • Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.

  • Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.

  • Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.

Nutrition Facts

104 calories; protein 2.2g; carbohydrates 14.7g; fat 4.1g; cholesterol 22.3mg; sodium 59.6mg. Full Nutrition
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