Almond Biscotti

Submitted by Sara 76

"This biscotti is from The Cookie Book. It was the first biscotti I ever made, and is still the best biscotti recipe I have used!"

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 48 cookies

ingredients

• 1 cup caster sugar
• 3 eggs
• 2 teaspoons lemon zest, finely shredded
• 1 teaspoon almond extract
• 2 1⁄2 cups all-purpose flour
• 1⁄2 cup self-rising flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup whole raw almonds

directions

1. .Preheat the oven to 160°C Line a baking tray with baking paper.
2. Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
3. Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together.
4. Fold in th ealmonds. Mix to a soft dough. Do not over mix.
5. Turn the dough onto a lightly floured surface and knead briefly unti smooth.
6. Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart.
7. Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal.
8. Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
9. Repeat with the remaining slices.
10. Transfer to a wire rack to cool completely.

Reviews

[PianoLady3]

These did not work at all. The dough was so dry and crumbly, it would not come together at all. Also, the ingredients list baking soda, but the instructions only mention baking powder, so wasn't sure which one to use.