almond biscotti recipe

Almond Biscotti

Almond Biscotti

I love these biscotti.  They are just the thing to dunk in a cup of hot coffee or tea on a chilly morning.  Besides chopped almonds, they are flavored with Amaretto, lemon zest and lemon juice. The almonds and lemon work really well together.

The hard texture of biscotti comes from twice baking them. First the dough is formed into a log and partially baked. Then the “log” of dough is sliced- and the slices are baked a second time. For the second baking, most recipes tell you to turn the biscotti halfway through the baking process. This is so they dry and crisp up on both sides evenly.

I have a much easier way to handle the second bake. Just place a cooling rack on your baking sheet. Then arrange the slices on top of the cooling rack. Now, when you bake the slices- the heat dries them out and crisps them up on both sides. No need for turning them over mid-bake.

Biscotti are so easy to make, I wonder why more people don’t make their own. The ones from the store are never as good.

So here is the recipe. I hope you try to make your own biscotti, if you haven’t before.

Almond Biscotti

2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.

Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.

Almond Biscotti

Almond Biscotti

Almond Biscotti

I have been in a biscotti baking mood lately. I think it is because I drink more coffee when it is cold out. Biscotti and coffee just go so well together. I also was cleaning out the freezer and the bag of almonds called to me. Besides the chopped almonds, they are also flavored with Amaretto – I made my own- and some lemon zest and juice. These really do taste good. Easy to make, too.

Almond Biscotti

2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.

Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.

Almond Biscotti

Almond Biscotti

Almond Biscotti

These biscotti are so good. Easy to make and the perfect companion for a cup of coffee, tea or even a glass of cold milk, if that is what you like. They are studded with chopped almonds and also include Amaretto and lemon zest in the batter for a great flavor.  They aren’t too sweet, which I like. You can eat them plain or add a drizzle of chocolate.

 

 

 

Almond Biscotti

2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.

Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.

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