Italian Almond Biscotti
Start your biscotti obsession with my family recipe for Italian Almond Biscotti. Easy with classic taste -it will quickly become one of your favorites.
Yield
8 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | Teaspoons |
almond extract
|
*
|
| 1 | cup |
sugar
|
|
| 2 ½ | Teaspoons |
baking powder
|
*
|
| 3 | large |
eggs
|
|
| ⅔ | cup |
butter
|
|
| ½ | teaspoon |
lemon zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 2 | Teaspoons |
almond extract
|
*
|
| 237 | ml |
sugar
|
|
| 2.5 | Teaspoons |
baking powder
|
*
|
| 3 | large |
eggs
|
|
| 158 | ml |
butter
|
|
| 2.5 | ml |
lemon zest
|
|
Directions
I was born to Italian immigrants, growing up in New York; my interpretation of biscotti includes a variety of cookies, which include the twice-baked Italian cookie recipe, Biscotti.
Preheat oven to 375℉ (190℃).
Grease a large baking sheet and set it aside.
Thoroughly stir together flour, baking powder, salt, and lemon peel.
In a large bowl, combine butter and sugar and beat until well blended.
Add eggs and extract and beat until light and fluffy.
Beat in half the dry ingredients.
Stir in remaining dry ingredients with a wooden spoon.
Divide dough in half.
Shape each half into a smooth, evenly shaped log, about 12 inches long.
(Place in wax paper and roll back and forth to make it easy).
Unroll onto a baking sheet, spacing them as far apart as possible.
Press down logs to flatten slightly.
Place in the center of the oven and bake for 25 minutes or until lightly browned.
Remove from oven and let cool, then cut logs into ½ inch slices, using a sharp knife.
Lay slices flat on a baking sheet, return to oven and toast for 5 to 7 minutes.
Turn slices over and bake 4 to 5 minutes longer on the second side.
(The longer the baking time, the crisper the Biscotti)
Remove from oven onto wire racks to cool.
Store in an airtight container for up to 2 weeks.
This Biscotti recipe freezes well.
