LEMON BISCOTTI

This lemon almond biscotti recipe was the start of my obsession with biscotti, which seems to know no end. The lemon and almond pair beautifully and they're amazingly delicious with coffee and tea. You may find that one isn't enough sometimes (or most times if you're like me)!

Course Dessert

Cuisine Italian

Keyword baking, dessert

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 124kcal

Author Luci Petlack

Ingredients

2 Cups flour
¾ Cup cornmeal
1½ teaspoons baking powder
1 teaspoon salt
1 Cup sugar
3 eggs
3 Tablespoons lemon zest
½ teaspoon almond extract
¾ Cup coarsely chopped almonds

Instructions

Preheat oven to 325°F.
Line baking sheet with parchment paper. In a large measuring cup or bowl, mix together flour, cornmeal, baking powder, and salt.
In stand mixer, or large bowl, beat sugar and eggs until pale yellow. Mix in lemon zest and almond extract. Add in flour. Mix until just blended (dough will be sticky). Stir in almonds. Let dough rest for five minutes.
Divide the dough in half. With wet palms (just run under faucet), shape dough into two flat "logs" - about 1" high.
Bake for 35 minutes until lightly browned. Cool for five minutes.
Using a serrated knife (the one you cut the almonds), carefully cut the cookies diagonally, crosswise into ¾-inch-thick slices. Arrange the biscotti cut side down on the sheet.
Bake about 25 minutes. Let cool completely.

Notes

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