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| D'Amaretti Biscotti |
"Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use half teaspoon of both vanilla or anise extract as opposed to the almond extract; substitute chopped filberts for almonds; toss in 1/2 a cup of mini semi-sweet chocolate chips."
Ingredients :
- three 1/four cups all-reason flour
- 2 1/2 teaspoons baking powder
- 1/2 cup butter, softened
- 1 cup white sugar
- three eggs
- 2 teaspoons lemon zest
- 1 teaspoon almond extract
- 1/2 cup toasted almonds, finely chopped
- 1 egg white
Instructions :
| Prep : 25M | Cook : 36M | Ready in : 2H |
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- Preheat oven to 375 tiers F (a hundred ninety tiers C). Lightly grease baking sheet.
- Combine flour and baking powder; set apart. In a massive bowl, cream collectively butter and sugar till mild and fluffy. Beat in the eggs one at a time, then stir inside the lemon zest and almond extract. Stir in the flour aggregate until easy, then stir within the chopped almonds.
- Divide dough in two. Shape each portion into a loaf approximately 12 inches long and a couple of inches extensive. Place loaves onto the cookie sheet approximately four inches aside, and flatten barely. Beat egg white until foamy, and brush over tops of loaves.
- Bake 20 to twenty-five mins, or till light brown. Cool on baking sheet for about an hour.
- Preheat oven to 325 ranges F (one hundred sixty five stages C). Cut baked loaves diagonally into half of inch thick slices. Lay slices cut side down at the baking sheet.
- Bake 10 mins, or until crisp. Cool on cord rack. Make numerous days earlier than serving. Store in a paper bag to soften slightly. For longer storage location in a sealed field.
Notes :
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