Almond And Lemon Biscotti Recipes

LEMON-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.
• Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.
• With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE

Steps:

• Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
• Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
• Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

LIMONCELLO AND ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
• Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
• Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.

ALMOND AND LEMON BISCOTTI

Steps:

• Preheat the oven to 325 degrees.
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
• In another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
• Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky).
• Stir in the almonds. Let the dough rest for 5 minutes.
• Line a large baking sheet with parchment paper. Divide the dough evenly into 2 equal mounds and place on the baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
• Bake for 35 minutes until lightly browned. Cool for 5 minutes.
• Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
• To make the chocolate for dipping: Melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. If you keep going until they are melted smooth sometimes you can burn them!).

LEMON AND ALMOND BISCOTTI

Steps:

• Add the egg and sugar to a large bowl and beat well until you have a creamy texture and a pale-yellow colour.
• Sift in the flour, add the lemon zest, baking powder and almonds and mix to get a stick dough.
• Line a large rectangle baking tray with non-stick paper or kitchen foil, and shape the dough into a large sausage that is slightly flatten with your hands.
• Bake at 180 degrees Celsius (350 Fahrenheit) for 25 minutes until pale golden, then remove from the oven and leave it to cool for 5 minutes.
• Use a bread knife to cut the load across diagonally into biscuits of about 1 cm thickness.
• Arrange the biscotti back onto the tray, and bake for a further 10 minutes until golden brown - they will harden more then they cool down completely.

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

ALMOND LEMON AND ANISE BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
• Whisk to blend.
• Add the flour and almonds and stir until a dough forms.
• Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
• Divide the dough in half.
• Form each half into a log 2 inches in diameter.
• Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
• Sprinkle the tops with coarse sugar.
• Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
• Remove from the oven and let cool on the baking sheet for 10 minutes.
• Leave the oven set at 350 degrees F.
• Using a spatula, carefully transfer the logs to a work surface.
• Using a serrated knife, cut crosswise into slices 1/2" thick.
• Arrange the slices cut side down on the baking sheet.
• Return to the oven and bake until brown, about 20 minutes.
• Transfer the cookies to a wire rack to cool.
• Store in an airtight container at room temperature for up to 2 weeks.

LEMON ALMOND BISCOTTI

Steps:

• Preheat oven to 375 degrees.
• Beat margarine in bowl.
• Add sugar, lemon rind, baking powder, baking soda, salt and eggs.
• Beat until well blended.
• Beat in flour to crumb texture.
• Dough will be fairly dry.
• Stir in almonds.
• Kneading the dough slightly, shape into two 9-inch logs.
• Flatten logs to 1 1/2-inch thick.
• Place on a nonstick baking sheet and bake for 20 minutes.
• Remove from oven and cool 1 hour.
• Slice crosswise into 16 1/2-inch slices per roll.
• Place cut side down on baking sheet and bake 8 minutes.
• Flip biscotti over and bake 8 minutes more or until crisp and golden.
• Cool.
• Store in air-tight container for up to three days.