Ingredients for Lemon Almond Biscotti
- 1/2 cup (113g) margarine
- Granulated Sugar
- Fresh Lemon Rind
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- All Purpose Flour
- Slivered Almonds
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How to Make Lemon Almond Biscotti
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1/2 cup (113g) margarine until light and fluffy.
- Add 1/2 cup (100g) granulated sugar, 1 tablespoon lemon zest, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 2 large eggs. Beat until well combined.
- Gradually beat in 2 1/2 cups (300g) all-purpose flour until the dough forms a crumbly texture. The dough will be fairly dry.
- Stir in 1 cup (140g) slivered almonds.
- Gently knead the dough to combine. Shape into two 9-inch logs.
- Flatten each log to 1 1/2 inches thick.
- Place logs onto a nonstick baking sheet.
- Bake for 20 minutes.
- Remove from oven and let cool completely for at least 1 hour.
- Using a sharp knife, slice each log crosswise into 16 1/2-inch thick slices.
- Arrange the slices, cut-side down, on the baking sheet.
- Bake for 8 minutes.
- Flip biscotti and bake for another 8 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before storing.
- Store in an airtight container for up to three days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
2g
Carbs
4g
