Almond Zest Biscotti brings a delightful twist to traditional biscotti with its zesty lemon and crunchy almond duo. Whether you're looking to elevate your morning coffee ritual or need a giftable treat, these biscotti are sure to impress.
All-purpose flour: Provides the structure and base for the biscotti dough. It's the canvas for all the delicious flavors.
Granulated sugar: Sweetens the biscotti just right without overpowering the other flavors.
Unsalted butter: Adds richness and helps bind the dough, while keeping it from being too dry.
Eggs: Essential for binding the dough and giving it that rich texture.
Vanilla extract: Enhances all the flavors, adding depth and warmth.
Almond extract: Intensifies the almond flavor, making it shine through each bite.
Lemon zest: Brightens up the biscotti, offering a fresh and zesty note.
Sliced almonds: Toasted for an extra layer of crunch and nutty flavor.
Baking powder: Helps the biscotti rise slightly, giving it volume and a nice crumb.
Salt: Balances and enhances the sweetness and flavors.
These biscotti pair wonderfully with a robust dark roast coffee or a smooth black tea. For a dessert twist, try dipping them in melted chocolate and letting them set for an indulgent treat.
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
In a large mixing bowl, cream together the softened butter and sugar. You'll want to beat them until they're light and fluffy, which usually takes a couple of minutes with an electric mixer.
Next, add the eggs one at a time, mixing well after each addition. This helps the dough come together smoothly. Stir in the vanilla and almond extracts, followed by the lemon zest to infuse the dough with flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until a dough forms. Avoid overmixing to keep the biscotti tender.
Gently fold in the toasted almonds, ensuring they're evenly distributed throughout the dough. This is where that delightful crunch comes from.
Divide the dough into two equal portions. Shape each into a log about 12 inches long and 2 inches wide. Place them on the prepared baking sheet, leaving some space between them.
Bake the logs for 25-30 minutes or until they're golden brown. They should be firm to the touch. Remove them from the oven and let them cool for about 10 minutes.
Once slightly cooled, use a serrated knife to slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet.
Bake again for another 10-12 minutes, flipping them halfway through. This step ensures your biscotti are crisp and golden on both sides. Allow them to cool completely before serving or storing.
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