Recipe by: Rosina (website)

“Toasted almond and lemon zest biscotti for any occasion.”

D'Amaretti Biscotti
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D'Amaretti Biscotti
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Ready In
36 25m 35m 2h
Servings Prep Time
36 25m
Cook Time Ready In
35m 2h
Servings: Units:
Ingredients
Ingredients
Servings: Units:
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
  2. Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.
  3. Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
  4. Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
  5. Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.
  6. Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.
Recipe Notes

Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.

INGREDIENT TAGS: all-purpose flour, baking powder, butter, white sugar, eggs, lemon zest, almond extract, toasted almonds, egg white

Recipe Categories: Biscotti, Christmas Cookies