Double almond biscotti

Double almond biscotti



  • granulated sugar - 3/4 c
  • vanilla extract - 2 Tbsp
  • salt - 1/4 tsp
  • baking powder
  • all-purpose flour
  • grated lemon peel - 2 tsp
  • large eggs at room temperature - 3 item
  • butter or margarine preferably unsalted, softened - 1/2 c
  • slivered blanched almonds about 4 oz - 1 c

How to make double almond biscotti:

Heat oven to 375°. Heat dry 8-inch skillet over low heat. Add 3/4 cup chopped almonds, cook 5 to 6 minutes, stirring frequently until golden. Set aside to cool.

Meanwhile, in large bowl with electric mixer at medium speed, beat butter and sugar about 4 minutes, until light and fluffy. Beat in 2 eggs, vanilla extract and grated lemon peel until smooth and creamy.

In small bowl, stir flour, baking powder and salt to mix. With mixer at low speed, beat gradually into butter mixture to blend well. Using rubber spatula, stir in toasted almonds. Divide dough in half; using floured hands, pat each half into 10 x 2-inch log directly on ungreased large cookie sheet, spacing 3-inches apart. Smooth each log with small spatula.

In small bowl, using fork, lightly beat remaining egg and brush over tops of logs. Sprinkle with remaining 1/4 cup chopped almonds, pressing gently into dough with fingertips. Bake 15 to 20 minutes until logs are firm and very lightly browned on top. Remove cookie sheet from oven, reduce oven temperature to 300°. Cool logs on cookie sheet on wire rack for about 15 minutes. Cut into 1-inch slices. Bake again until browned lightly on each side. Makes 2 dozen.

Recipe categories: Cookie and brownie, Hand Formed cookies, Biscotti.

Double almond biscotti
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT1H30M
Total Time: PT1H30M

Cause of complaint:

Related ingredients:
graham cracker crumbs, sugar, cinnamon, eggs, confectioners sugar
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