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Lemon-almond biscotti

Lemon-almond biscotti

3
Points®
Total Time
1 hr 45 min
Prep
20 min
Cook
50 min
Serves
34
Difficulty
Easy
Scented with lemon and almond extract and laced with sliced almonds, these tasty cookies require a two-step baking method. First the dough is formed into a log and baked until firm. Once cooled slightly, the log is thinly sliced and the cookies are baked again until golden brown and crisp. Whole-wheat pastry flour has a finer texture than regular whole wheat, and adds more flavor and nutrition than all-purpose. Serve these crunchy treats with a cup of coffee.

Ingredients

Sugar

¾ cup(s)

Lemon zest

2 tsp

Almond extract

¾ tsp

Egg

2 large egg(s)

Whole wheat pastry flour

2¼ cup(s)

Baking powder

1 tsp

Table salt

½ tsp

Sliced almonds

½ cup(s), toasted

Powdered sugar (confectioner's)

7 Tbsp

Fresh lemon juice

2 tsp

Instructions

  1. Preheat oven to 350°F. Line large baking sheet with parchment paper. In large bowl, combine granulated sugar, lemon zest, almond extract, and eggs and, using electric mixer, beat at medium speed until light-colored and slightly thickened, about 4 minutes. In medium bowl, whisk flour, baking powder, and salt. Add to eggs and beat at low speed just until combined. Fold in almonds.
  2. Divide dough in half. (Dough will be sticky.) Shape each half into 9-by-3-inch rectangle on prepared pan. Bake at 350°F until dough is lightly browned, about 30 minutes. Remove from oven and let cool on pan for 10 minutes.
  3. Reduce oven temperature to 300°F. Cut each dough rectangle diagonally into 17 (1⁄2-inch) slices. Arrange slices, cut-side down, on pan. (It’s OK if biscotti are crowded.) Bake until dry on top, 8 to 10 minutes. Turn biscotti over and bake until golden brown in spots, 8 to 10 minutes more. Transfer biscotti to wire rack and let cool completely, about 20 minutes.
  4. In small bowl, stir powdered sugar and lemon juice. If glaze is too thick, stir in water, 1⁄4 tsp at a time, until glaze is just thin enough to drizzle. Drizzle glaze over cooled biscotti. Let stand until glaze is set, about 5 minutes.
  5. Serving size: 1 cookie

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