lemon almond biscotti

Name: Lemon Almond Biscotti
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 cup(s) flour; 3/4 cup(s) cornmeal; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; - juice of 1/2 a lemon; 3 medium eggs, room temp; 1 cup(s) sugar; - zest of 3 lemons; 3/4 cup(s) almonds, toasted & chopped

(2 RATINGS)

151 Pinches 1 Photo

Kathy Joppie

Nashville, MI

Updated on Apr 19, 2011

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

Rate

prep time 15 Min

cook time 45 Min

method ---

yield Approx 16 slices

Ingredients

2 cups flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
- juice of 1/2 a lemon
3 medium eggs, room temp
1 cup sugar
- zest of 3 lemons
3/4 cup almonds, toasted & chopped

How To Make lemon almond biscotti

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.

Step 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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