If you're looking for a delightful treat that combines the tangy brightness of citrus with the rich texture of almonds, look no further than this Lemon Biscotti with Toasted Almonds recipe. Perfect for coffee pairings or as a zesty snack, these Italian-inspired biscotti are twice-baked to achieve the perfect crunch, making them an ideal companion for your afternoon tea or as a thoughtful gift.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 tablespoon lemon zest (freshly grated)
1 teaspoon vanilla extract
1 cup toasted almonds, coarsely chopped
1/2 cup dried cranberries (optional, for a touch of sweetness)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs until frothy, then mix in the lemon zest and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until just combined.
Gently fold in the toasted almonds and dried cranberries, if using.
Transfer the dough onto a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide.
Place the log onto the prepared baking sheet and bake for 25-30 minutes, or until it’s golden and firm to the touch.
Remove from the oven and let the log cool for about 15 minutes before slicing.
Once the log has cooled slightly, use a serrated knife to slice it diagonally into 1-inch wide pieces.
Arrange the biscotti cut-side down on the baking sheet and bake for an additional 10-15 minutes.
Remove from the oven and let cool completely on a wire rack.
