Golden, crisp, and infused with almonds and lemon zest, these classic Italian biscotti are perfect for dipping into coffee.
Author:Don Nicholas
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:24 biscotti 1x
Category:Breakfast
Ingredients
Scale
2 cups of almonds, toasted and coarsely chopped
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of one lemon
Instructions
Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast them in the oven for 8-10 minutes, or until they are golden and fragrant. Let them cool.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat together the sugar, eggs, vanilla extract, and lemon zest until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the toasted almonds until evenly distributed.
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
Place the logs on a parchment-lined baking sheet and bake for 25-30 minutes, or until they are golden brown.
Remove the logs from the oven and let them cool for 15 minutes. Reduce the oven temperature to 325°F (160°C).
Using a sharp knife, slice the logs into 1/2-inch-wide diagonal slices. Lay the slices cut side down on the baking sheet.
Bake for an additional 15-20 minutes, or until the biscotti are golden and crisp.
