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Ingredients:
2 cups whole toasted almonds with skins
2 cups sifted unbleached all-purpose flour
1 cup less 2 tablespoons granulated sugar
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 large eggs
zest of 1 lemon
4 1/2 teaspoons fresh lemon juice
1/2 teaspoon pure almond extract
Instructions:
Preheat oven to 375 degrees.
Line 2 flat baking sheets with parchment paper.
Place almonds, flour, sugar, baking powder, baking soda, and salt in a mixer with a paddle attachment or a regular mixing bowl. Combine to evenly distribute the contents and crush some of the almonds.
In a separate bowl, combine the eggs, zest, lemon juice, and extract.
Add the egg mixture to the dry ingredients and combine until well moistened.
Turn mixture out onto work surface and separate into 4 equal sections. Roll each section into a long sausage-like shape, dusting work surface with flour if necessary. Place 2 rolls on each baking sheet. Leave about 2 inches between them and do not flatten the rolls.
Bake the rolls for about 15 minutes. Check baking sheets as they may need to be rotated to bake the loaves evenly. Bake another 10 to 15 minutes until rolls are evenly browned and spring back quickly when touched.
Have a cutting surface and a sharp knife ready. When able to handle, remove one loaf at a time from parchment paper. Slice on a bias (diagonally) into 1/2 inch thick pieces.
Return slices to parchment paper for the second baking.
Bake about 5 to 10 minutes until biscotti are crisp, rotating pans again as needed.
Allow biscotti to cool completely and store in airtight jars when not munching.
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Copyright © 1999 - 2004 Lanier Publishing International
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