Lemon Almond Biscotti

I always thought “biscotti” was Italian for “biscuit.” Then, I stumbled upon an article that informed me the name biscotti is actually derived from its method of baking -the Latin terms bis meaning twice and cotti meaning cooked. Twice-cooked… makes sense. I also learned how these cookies date back centuries, being a staple in the Roman diet. They were baked twice with the purpose of drying them out so they were less perishable and would hold up during long journeys at sea and in times of war.  To this day they remain popular, you’ll find them in bakeries and coffee shops everywhere, now in about a thousand different varieties and flavors. To me they are an elegant cookie, dry, crunchy, and make a great accompaniment to a hot cup of coffee or tea. This modern adaptation of the old biscotti includes lemon and almonds but are hopefully as dunkable as they were in old times. 
Yeild: 3 dozen
1/2 c. butter
1 c. sugar
2 eggs
2 t. baking powder
1 t. vanilla
1/2 t. salt
2 c. flour
zest of 1 large lemon
1/2 c. almonds
Cream softened butter, sugar, eggs, and vanilla. Combine baking powder, salt, and flour then add gradually to wet ingredients. Stir in lemon zest and almonds. Next, divide the dough into 2 portions. Use floured hands to shape each portion into a loaf that is about 3 inches wide and 1 inch high. Place both loaves a few inches apart on a baking sheet that is either greased or lined with parchment paper. Bake at 350 for 20 minutes. Remove from oven and let cool until bearable to touch (5-6 minutes.) Using a serrated knife, cut the loaves diagonally making 1 inch wide pieces. Lay the pieces cut side down back on the baking sheet and bake an additional 8 minutes.

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