ALMOND BISCOTTI
This biscotti is from The Cookie Book. It was the first biscotti I ever made, and is still the best biscotti recipe I have used!
Provided by Sara 76
Categories Dessert
Time 1h15m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- .Preheat the oven to 160°C Line a baking tray with baking paper.
- Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
- Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together.
- Fold in th ealmonds. Mix to a soft dough. Do not over mix.
- Turn the dough onto a lightly floured surface and knead briefly unti smooth.
- Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart.
- Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal.
- Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
- Repeat with the remaining slices.
- Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 66.5, Fat 1.9, SaturatedFat 0.2, Cholesterol 13.2, Sodium 69.1, Carbohydrate 10.7, Fiber 0.6, Sugar 4.4, Protein 1.8
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