Lemon Almond Biscotti
From irishiz 16 years agoIngredients
- 2 1/4 cups all purpose flour shopping list
- 1/2 cup chopped toasted almonds shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 cup sugar shopping list
- 1/2 cup (1 stick) unsalted butter, at room temperature shopping list
- 2 large eggs shopping list
- 1/4 cup fresh lemon juice shopping list
- 1 tablespoon grated lemon peel shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon almond extract shopping list
- 1 large egg white, beaten (for glaze) shopping list
How to make it
- Preheat oven to 350 degrees.
- Spray heavy large baking sheet with nonstick spray.
- Mix flour and next 3 ingredients in medium bowl.
- Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in juice, peel and extracts.
- Mix in dry ingredients.
- Turn dough out onto heavily floured surface. Divide in half. Shape each half into an 11 inch long log. Place on baking sheet, spacing 4 inches apart. Flatten each log to width of 1 3/4 inches. Brush with egg white.
- Bake until pale golden, about 30 minutes. Transfer to work surface; cool slightly. Maintain oven temperature.
- Cut each log crosswise on diagonal into 1/2 inches thick slices. Place cookies cut side down on baking sheet.
- Bake until golden, turning once, about 20 minutes.
- Transfer cookies to racks; cool.
- Keep in airtight container for 1 week at room temperature or freeze up to 1 month.
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