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Lemon-Almond Biscotti
Credit:
Eric Piasecki
Recipe Summary
prep: 25 mins
total: 2 hrs
Yield: Makes 60 biscotti
Ingredients
Ingredient Checklist
1/2 cup slivered almonds
1/2 cup plus 2 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1 large egg, plus 1 large egg white
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 teaspoon baking powder
1/8 teaspoon fine salt
Gallery
Lemon-Almond Biscotti
Credit:
Eric Piasecki
Recipe Summary
prep: 25 mins
total: 2 hrs
Yield: Makes 60 biscotti
Gallery
Lemon-Almond Biscotti
Credit:
Eric Piasecki
Lemon-Almond Biscotti
Credit:
Eric Piasecki
Lemon-Almond Biscotti
Recipe Summary
prep: 25 mins
total: 2 hrs
Yield: Makes 60 biscotti
Recipe Summary
prep: 25 mins
total: 2 hrs
Yield: Makes 60 biscotti
prep: 25 mins
total: 2 hrs
prep:
25 mins
total:
2 hrs
Yield: Makes 60 biscotti
Makes 60 biscotti
Ingredients
Ingredients
- 1/2 cup slivered almonds
- 1/2 cup plus 2 tablespoons sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 large egg, plus 1 large egg white
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 3/4 teaspoon baking powder
- 1/8 teaspoon fine salt
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.
Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.
With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon-Almond Biscotti
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Lemon-Almond Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
