Lemon Almond Biscotti
 
Ingredients
  • 6 Tablespoons salted butter, softened
  • ⅔ cup granulated sugar
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 teaspoon almond extract
  • zest from 1 lemon (a heaping 1 Tablespoon)
  • 2-3 Tablespoons lemon juice (about 1 lemon)
  • 2 eggs
  • 2¼ cups all-purpose flour
  • ¼ cup sliced almonds
Instructions
  1. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silipat.
  2. Beat butter, sugar, salt, baking powder, almond extract, and lemon zest with an electric mixer until creamy.
  3. Add in the lemon juice and eggs and beat. The batter may look a little lumpy.
  4. Slowly add in the flour and mix until smooth and sticky.
  5. Scoop the dough onto the lined baking sheet and divide into two equal pieces. With a spatula or floured hands, smear form each piece of dough into a log that is about 2 x 12 inches and about ¾ inch high. Make sure all the edges are square.
  6. Press the sliced almonds into the top of the dough.
  7. Bake for 20 minutes until lightly golden brown.
  8. Let sit for 5 minutes.
  9. On a cutting board, cut each log into ½ inch slices with a sharp knife. Slice straight down and not at an angle. I like to cut diagonal slices though...makes them look fancy!
  10. Return the slices to the baking sheet and leave them standing up as opposed to lying down.
  11. Lower the oven temperature to 325ºF and bake for another 15-20 minutes to dry them out a little.
  12. Let cool on the baking sheet.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/lemon-almond-biscotti/