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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This biscotti is from The Cookie Book. It was the first biscotti I ever made, and is still the best biscotti recipe I have used! Ingredients:
1 cup caster sugar |
3 eggs |
2 teaspoons lemon zest, finely shredded |
1 teaspoon almond extract |
2 1/2 cups all-purpose flour |
1/2 cup self-rising flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup whole raw almonds |
Directions:
1. .Preheat the oven to 160°C Line a baking tray with baking paper.
2. Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
3. Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together.
4. Fold in th ealmonds. Mix to a soft dough. Do not over mix.
5. Turn the dough onto a lightly floured surface and knead briefly unti smooth.
6. Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart.
7. Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal.
8. Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
9. Repeat with the remaining slices.
10. Transfer to a wire rack to cool completely.
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