LEMON ALMOND BISCOTTI
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
Provided by Kathy Joppie
Categories Other Appetizers
Time 1h
Number Of Ingredients 9
Steps:
- 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.
- 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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