Lemon Almond Biscotti

Kathy Joppie

By
@KoffeeQueen

This recipe is courtesy of Giada & The Food Network. I have made it many times with many variations.

Option #1: Add dried cherries

Option #2: Chocolate Hazelnut
1 Tbsp Hazelnut flavoring
¾ cup Mini Chocolate Chips
¾ cup sliced Almonds (instead of chopped almonds)
1 Tbsp Nutello (In place of lemon zest)

NOTE: Borrowed photo


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Comments:

Serves:

Approx 16 slices

Prep:

15 Min

Cook:

45 Min

Ingredients

2 c
flour
3/4 c
cornmeal
1 1/2 tsp
baking powder
1/2 tsp
salt
juice of 1/2 a lemon
3 medium
eggs, room temp
1 c
sugar
zest of 3 lemons
3/4 c
almonds, toasted & chopped

Directions Step-By-Step

1
Preheat oven to 325 degrees. Combine flour, cornmeal, baking powder and salt. Set aside. Combine eggs, sugar, lemon zest and lemon juice; mix until pale in color. Add dry ingredients in 3 batches. Stir in almonds. Using wet fingers form dough into two logs.
2
Bake on greased cookie sheets at 325 degrees for 25 minutes. Cool for 2-3 minutes; slice into 1 inch cookies. Lay flat. Bake 20 more minutes.

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