Lemon Almond Biscotti.
My favorite cookie is the biscotti – hands down! They are so versatile and I love trying out old recipes and new. In the coming weeks I will be sharing my favorite recipes with you. I hope you give some of these a try, especially with the cookie baking holidays upon us.
*Adapted from Giada DeLaurentis.
2 cups of all-purpose flour (I use King Arthur’s)
3/4 cup of yellow cornmeal
1.5 teaspoons of baking powder
1 teaspoon salt
1 cup sugar
Zest from one lemon
1 cup of whole almonds, chopped
Preheat your oven to 350 degrees. Line two baking sheets with parchment or Silpat liners.
In a large bowl, whisk flour, cornmeal, baking powder and salt. In your stand mixer, blend sugar and eggs. Add in the lemon zest. Then add the flour mixture to the egg/sugar mixture. Blend until combined. Add in the almonds and mix.
Remove the dough from the bowl and divide into two “loaves” on your baking sheet. They should be about 9×3 and 3/4 of an inch thick. Bake for 35 minutes or until golden. Remove and let cool for 10 minutes. Slice on a diagonal with a serrated knife about 1/2 inch thick or slightly thicker. Place on the cookie sheet and bake for an additional 25 minutes.
— Knead to Cook
Do you not find making biscotti is a lot of work? I guess that double baking is where I struggle.
Look forward to seeing all your recipes.
Not at all. Give this recipe a whirl. Baking for the second round is super easy 🙂 Well worth the effort.