Since I am still baking like a mad woman days before Christmas, I must make this short. If you could describe biscotti as “light and refreshing”, these would be it. They are simple yet delicious. We made these over the weekend while out at the Hamptons with my dear friend John. So, these are for Mrs. OFlaherty. Happy Holidays…
1 1/2 C sliced almonds, toasted
2 C sifted unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 C granulated sugar
2 large eggs
Grated zest of 1 large lemon (or 2 small)
2 Tablespoons lemon juice
1/2 tsp pure almond extract
Please make sure to toast your almonds in a 350 F oven for about 8-10 minutes, shaking the pan a few times, until the almonds are a lightly colored and smell like almonds. Set aside to cool.
Preheat your oven to 375 F. Line one large cookie sheet or 2 smaller sheets with parchment paper.
In a large bowl, sift together the flour, baking soda, baking powder and salt. Stir in the sugar and toasted almonds.
In a small bowl, whisk together the eggs, zest, lemon juice and almond extract; add to the dry mix. Stir (and stir and stir) with a large wooden spoon or spatula, until the dry ingredients are completely mixed with the wet ingredients.
Turn the dough out onto a clean counter and cut into 3 equal pieces (or 2 for larger biscotti). With wet hands (or floured- not both) shape the pieces into long narrow sausages, about 10 inches long.
Bake the loaves for 20 minutes. Remove from the oven.
Reduce the oven temperature to 250 F
Slide the hot loaves onto a cutting board and holding one end with a pot holder or folded towel, carefully cut thin slices with a serrated knife at an angle to about 1/2 inch wide.
Place the slices, cut side down, back on the cookie sheets. If you only used one sheet before you will now need two or re-bake them in batches.
Bake them for 35-40 minutes, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking. Do not underbake.
Store in an airtight container.
Recipe Source: Brand New Book Of Great Cookies