Lemon Almond Biscotti
Baking and Desserts | Italian cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Biscotti are Italian cookies that are baked twice. In our recipe, all the ingredients are traditional, but the dough turns out to be softer and airier than in the classic version.
Ingredients
- Wheat Flour - 7.8 oz
- Glutinous Rice Flour - 1.1 oz
- Chopped almonds - 3.5 oz
- Brown Sugar - 3.5 oz
- Whole egg - 1 piece
- Chicken Egg - 3 pieces
- Lemon - 1 piece
- Milk - 1 tablespoon
- Baking Powder - 1½ spoons
- Salt - a pinch
Step by Step guide
Step 1
Grate the lemon zest finely, and toast the almonds in a dry skillet until they are lightly browned.
Step 2
Separate the egg whites from the yolks: using a mixer, beat the egg whites with a pinch of salt until stiff peaks form. Also, beat the three yolks, gradually adding sugar, and then mix with the lemon zest.
Step 3
Combine the beaten yolks and egg whites in a bowl and gently fold together using a spatula.
Step 4
Sift the wheat flour together with the rice flour and baking powder, then fold it into the egg mixture. Add the nuts and mix well again. If the dough is too sticky, you can add a little more wheat flour.
Step 5
With wet hands, divide the dough into four parts and shape each into a log, about the size of a Kiev-style cutlet.
Step 6
Place the bars on a baking sheet lined with parchment paper, brush them with a mixture of egg yolk and a teaspoon of milk, and bake in a preheated oven at 356°F for about 25 minutes.
Step 7
Remove the dough bars from the oven. After about 10 minutes, when they have cooled slightly, slice them into pieces about 0.5 cm thick using a sharp bread knife.
Step 8
Return the cookies to the oven — this time bake at 302°F in convection mode for about 25 minutes, occasionally flipping the biscotti. Allow the biscotti to cool on a wire rack.
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