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.
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.
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This batter is WAY too thin, there is not enough flour in this recipe for the amount of eggs, even after reserving 1 Tbsp. for brushing. Works better if you increase flour to 2 1/4 cups and use two whole eggs and one egg yolk only.
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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