Lemon Almond Biscotti

Lemon Almond Biscotti

These biscotti are the perfect break from the everyday, dipped classic espresso, regular coffee or tea. They’re delicately flavored with lemon and almond and go well with a fruit plate for dessert or on a buffet table if you’re entertaining
Course Dessert

Ingredients
  

BISCOTTI

  • 6 tablespoons Butter
  • 2/3 cup granulated sugar
  • 1/4 teaspoon Salt
  • grated rind of 1 medium lemon about 1 tablespoon
  • 1 teaspoons almond extract
  • 1 1/2 teaspoons Baking powder
  • 2-3 tablespoons freshly squeezed lemon juice
  • 2 large eggs
  • 2 cups All purpose flour

GLAZE

  • 2 tablespoons Lemon juice
  • 1/2 cup icing sugar
  • 2 teaspoons Butter melted

Instructions
 

COOKIES:

  • • Preheat the oven to 350°F and grease a large baking sheet.
  • • Add the butter, sugar, salt, lemon rind, almond extract, and baking powder to a large bowl and beat until smooth.
  • • Now add the lemon juice and eggs, continuing to beat until thoroughly combined.
  • • Fold in the flour until the ingredients are thoroughly combined. It will be slightly sticky.
  • • Scrape the dough out of the bowl onto the baking sheet and form into a log that’s about 13 inches long by 3 inches wide by 3/4 inch thick. Make the log smooth.
  • • Bake for about 25 minutes, and allow it to cool for about a half hour on the baking sheet.
  • • Turn the oven down to 325°F.
  • • Take a clean spray bottle and fill it with lukewarm water. Lightly spray the log to soften the crust just a little.
  • • After another 5 minutes, use a sharp serrated knife to cut the log into 1/2 inch slices, but leave the slices in place as if the log were still hole.
  • • Pop it back into the oven for 30 to 35 minutes. They should be golden brown around the edges.
  • • Take them from the oven and let them cool on a rack.

GLAZE:

  • • Add the lemon juice and icing sugar to a bowl.
  • • Stir in the melted butter thoroughly. If it seems to thick, add a few drops of water until it is runny.
  • • Drizzle over the biscotti.
  • • They’ll keep for a couple of weeks at room temperature, or in the freezer for up to 3 months.
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