About this recipe:Toasted almond and lemon flavoured biscotti for any occasion.
3¼ cups (400g) plain flour
2½ teaspoons baking powder
125g butter, softened
1 cup (220g) white sugar
2 teaspoons finely grated lemon rind
1 teaspoon almond essence
½ cup (60g) toasted almonds, slivered
1 egg white
Directions Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 190 degrees C. Lightly grease baking sheet.
Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon rind and almond extract. Fold in the flour mixture until smooth then stir in the chopped almonds.
Divide dough in two. Shape each portion into a loaf about 30cm long and 5cm wide. Place loaves onto the baking sheet about 10cm apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
For the second baking, preheat oven to 165 degrees C. Cut the baked loaves diagonally into 1cm thick slices. Lay slices cut side down on the baking sheet.
Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in an airtight container.