LEMON-ALMOND BISCOTTI

LEMON-ALMOND BISCOTTI image

Yield 3 dozen

Number Of Ingredients 10

3 eggs
1 1/4 cups granulated sugar
1/3 cup mild-flavoured olive oil
1 tbsp grated lemond rind
1 tsp almond extract (optional)
2 3/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup whole unblanched almonds, coarsley chopped and lightly toasted
1 egg white

Steps:

-in a large bowl, beat eggs; beat in sugar, oil, lemon rind and almond extract. Combine flour, baking powder and salt; stir into egg mixture to make soft sticky dough. Stir in chopped almonds. -turn out onto lightly floured surface. With floured hands, shape into ball, divide dough in half. Shape each piece into a log about 10 inches long. Place 3 inches apart on well greased large baking sheet(Instead of greasing pan lay parchment paper), flatten each log to 2 1/2 inches in width, with slightly rounded top. Brush logs with egg white (optional) -bake in 325 degree oven for 25 to 30 minutes or until lightly colored and firm to the touch. Let cool on baking sheet for 10 minutes. Transfer logs to cutting board. With large serrated knife, cut on slight diagonal into 1/2 slices. Arrange slices upright about 1 inch apart, on baking sheet (use two sheets if necessary) -reduce oven temperature of 300 degrees. Bake the slices for 20 to 25 minutes or until dry and lightly browned. Let cool on rack. Store in covered container for up to 1 week or put in large freezer bags and freeze, they wont go soft.