Yield: Makes about 3 dozen
These crisp, lightly sweet biscotti are traditional, but with the addition of lemon zest and vanilla and almond extracts for a flavor boost, plus baking powder to keep the cookies from being overly dense. The recipe easily doubles, so bake up an extra batch and share them with your loved ones.
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Make Ahead Tips
The biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Two-Bite Biscotti: Shaping smaller loaves yields smaller—dare I say adorable?— biscotti. You’ll get about 4 dozen. Make the biscotti dough as directed, but quarter it (instead of halving it). Shape each piece into a loaf that’s about 9 inches long and 1-1/2 inches wide. Bake and slice the loaves as directed, but bake the second time for 8 to 10 minutes on each side.
Butter Biscotti: Adding butter to biscotti dough isn’t traditional, but it produces biscotti that are more tender than the original. Reduce the number of eggs in the dough to 2 and increase the amount of baking powder to 1 tsp. After adding the almonds, mix in 5 Tbs. slightly softened unsalted butter until the mixture looks like damp sand. Proceed with the recipe.
Best recipe I have tried ... Deliciously soft/crisp. Thank you!
Perfect! My husband claimed that these were the best biscotti I had made to date. The method is flawless and the hint of lemon is an awesome addition to the almond. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/classic-almond-biscotti/
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