Lemon almond biscotti
Lemon Almond Biscotti
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- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 3/4 cup sugar
- 1 Tablespoon lemon zest
- 1-1/2 teaspoon fresh lemon juice
- 1 cup almonds or macadamia nuts, toasted
Preheat oven to 325 degrees. Line a baking tray with parchment paper.
Sift together first 4 ingredients. In a separate bowl, beat eggs and sugar until light in color. Beat in zest and lemon juice. Slowly add dry ingredients to the egg mixture. Add nuts. Turn dough onto lightly floured surface and knead until smooth, about 2 minutes. Do not overwork dough.
Divide the dough in half, shaping into 2 logs. Bake for about 30 minutes or until golden brown. Remove from oven and allow to cool completely.
Reduce oven to 300 degrees. Cut logs into 1/2-inch slices. Return to baking sheet and cook until toasted, about 20 to 30 minutes.
Reference: Lemon almond biscotti
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