|2 cups / 500 ml||all-purpose flour|
|1 cup / 250 ml||granulated sugar|
|1 cup / 250 ml||coarsely chopped raw almonds|
|1.5 tsp / 7 ml||baking powder|
|1/4 tsp / 1 ml||salt|
|1 tbsp / 15 ml||freshly squeezed lemon juice|
|1 tsp / 5 ml||lemon zest (about 1 lemon)|
|1 tsp / 5 ml||vanilla extract|
|3/4 tsp / 4 ml||almond extract|
Preheat oven to 350°F (180°C). Lightly grease a baking sheet; set aside.
In a large mixing bowl combine flour, sugar, almonds, baking powder and salt.
In another mixing bowl, whisk together eggs, lemon juice, lemon zest, vanilla and almond extract.
Add egg mixture to flour mixture, stir ingredient together. When dough becomes thick, use clean hands to fold ingredients together until all the flour is absorbed and dough become sticky.
Divide dough into 2 balls; form each ball into a log about 7 inches (18 cm) long. Place both logs on the baking sheet and press down until they are about 2 ½ inch (6 cm) wide, and ¾ inch (2 cm) tall.
Place in oven and bake for 35 minutes. Remove from oven and let cool for 5 minutes.
Using a very sharp knife, slice biscotti into ¾ inch (2 cm) slices. Lay biscotti flat on the baking sheet and bake another 8 minutes. Remove from oven, flip biscotti and bake another 8 minutes.
Cool before serving.
Makes 16 biscotti.
|Serving Size||Per biscotti|
Source: Leslie Beck's Healthy Kitchen