Lemon almond biscottiPosted: July 9, 2011 | |
Ok, I LOVE LOVE LOVE biscotti. I love to make a fresh cup of coffee and dunk a delicious biscotti in it every morning. Even now I am wishing I still had some biscotti. Coffee and biscotti are my favorite way to start the day. So, once again I found a biscotti recipe to add my list of faves! This recipe was great!!
6 Tablespoons Butter
2/3 Cup Sugar
1/4 teaspoon Salt
1 1/2 teaspoons Baking Powder
1 1/2 Tablespoons Lemon Zest
3 Tablespoons Lemon Juice
1 1/4 teaspoons Almond Extract
2 Large Eggs
2 1/4 Cups Unbleached All-Purpose Flour
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a large baking sheet or lightly grease the baking sheet. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, salt, baking powder, lemon zest, and almond extract on medium speed until the mixture is smooth. Scrape the sides of the bowl down. Beat in the eggs and lemon juice. (It is normal if the batter appears slightly curdled.) Reduce the mixer speed to low and add the flour. Mix the dough until smooth. Note-the dough will be very sticky. The consistency is similar to sugar cookie dough before it is chilled.
Place the dough onto the prepared baking sheet. Shape the dough into a log, approximately 13″ long, 3″ wide, and 3/4″ thick. Straighten and smooth the top and sides. (A wet spatula works well for shaping.) Place the pan in the oven and bake for 25 minutes. (I let my dough cook for 23 minutes and removed it from the oven to prevent burning. Cooking time may vary depending on the oven, pans, etc. Keep an eye out to make sure the bottom isn’t burning.) Remove from the oven and let cool directly on the sheet for 10 to 25 minutes. Reduce the oven temperature to 325 degrees Fahrenheit. Using a spray bottle filled with room temperature water, thoroughly spritz the dough. Make sure to spray the top and sides as well. This process helps soften the biscotti, thus making it easier to cut. (I didnt do this step and it was fine to cut)
After letting the dough rest for 5 minutes, use a serrated knife to cut the dough crosswise. Cut the dough into 1/2″ slices, being sure to cut straight up and down to cut even slices. Set the biscotti on their edge on the baking sheet. Place the pan back in the oven and bake for 30 to 35 minutes, turning the pan halfway through to prevent uneven cooking. Remove from the oven when they turn very dry and are golden around the edges. Remove from the oven and transfer to a wire rack to cool. Yields approximately 2 dozen biscotti. Store in an air-tight container at room temperature.