Classic Italian biscotti are so delicious and sometimes overlooked around the holidays because there are so many cookies to choose from. These Lemon Almond Biscotti remind me of Italy, sitting with a cappuccino in the morning or mid-afternoon taking in the sites and sounds of the country. If you’re a dunker like me, these twice baked cookies should be on your list of treats for any occasion.
Creating the dough in a big bowl with a spoon is all that’s required here. The flavors come from lemon zest which have essential oils that really bring a citrus punch and almond extract, and sliced almonds add to the nutty taste. It’s one of my favorite cookies of the season and I hope it will be one of yours too.
2 3/4 all-purpose
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon anise seeds
1 egg yolk
1/3 cup melted butter
2 teaspoons lemon zest
1 cup sliced almonds
(Makes 2 Dozen)
- Preheat oven 350 degrees. Mix flour, sugar, baking powder, salt and anise seeds.
- Make a well in center, add eggs and yolks and stir until incorporated. Add butter, zest and almonds, stir to incorporate into dough. Dough will be slightly sticky.
- On a parchment lined baking sheet, form two logs side by side about 14 x 3 inches (use damp hands to form).
- Bake for 20 minutes. Remove and reduce heat to 300 degrees. Allow biscotti to cool, then cut into 2-inch thick slices. Lay cookies flat on sheet and bake again for 20-25 minutes until almost dry to the touch.
- Remove and cool. Store in a cookie jar or airtight container. Enjoy!