Lemon Almond Biscotti has a zesty and crunchy texture. These twice-baked cookies have a tangy lemon flavor and a delightful crunch from chopped almonds. Ideal for dipping in your preferred hot beverage!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Zest of 2 lemons. 1/2 cup almonds, chopped. 2 large eggs. 1/2 teaspoon vanilla extract.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, combine the flour, sugar, baking powder, salt, lemon zest, and chopped almonds. In a separate bowl, whisk together the eggs and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Divide the dough in half and shape each half into a log on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the logs are firm and slightly golden. Remove from the oven and let the logs cool for about 10 minutes. Using a sharp knife, slice the logs into diagonal biscotti cookies. Place the sliced cookies back on the baking sheet and bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden. Let the biscotti cool completely on a wire rack before serving.
Prep Time: 15 minutes
Cook Time: 40 minutes
World Evangelism Journal
