Almond Biscotti

Recipe by Sara 76
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READY IN: 1hr 15mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • .Preheat the oven to 160°C Line a baking tray with baking paper.
  • Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
  • 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.
  • Fold in th ealmonds. Mix to a soft dough. Do not over mix.
  • Turn the dough onto a lightly floured surface and knead briefly unti smooth.
  • 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.
  • 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.
  • Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
  • Repeat with the remaining slices.
  • Transfer to a wire rack to cool completely.
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