Lemon Almond Biscotti
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
1 1/2 tspbaking powder
·juice of 1/2 a lemon
3 mediumeggs, room temp
·zest of 3 lemons
3/4 calmonds, toasted & chopped
How to Make Lemon Almond Biscotti
- 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.
- 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.