Ingredients
Main Ingredients
- ¾ cup whole almonds
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ¾ teaspoon pure almond extract
- 2 tablespoons lemon zest
Glaze Ingredients
- 1 cup powdered sugar (sifted)
- ¼ teaspoon almond extract
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350° F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toast Almonds: Spread the almonds on the prepared baking sheet and bake for 10 minutes, stirring every 3 minutes to toast them evenly. Allow the toasted almonds to cool completely, then coarsely chop them on a cutting board. Keep your oven on for the next steps.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt by whisking them together. Set this mixture aside for later use.
- Make Dough: Using either an electric mixer or by hand, cream the room-temperature butter and granulated sugar together until the mixture is light and fluffy, about 2 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated, then add the almond extract. Stir in the chopped almonds and lemon zest. Gradually sprinkle the dry ingredients over the wet mixture and fold them in gently until just combined to avoid overworking the dough.
- Form Dough Into Logs: Divide the dough in half and transfer both portions onto the prepared baking sheet. With floured hands, shape each portion into a rough log measuring approximately 13 inches long and 2 inches wide. Space the logs about three inches apart and gently pat each to smooth the surface.
- First Bake and Cool: Bake the logs at 350° F until they turn golden and start to crack on top, about 35 minutes. Rotate the baking sheet halfway through to ensure even baking. Remove from the oven and allow the loaves to cool for 10 minutes. Reduce the oven temperature to 325° F.
- Cut Biscotti Logs: Transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice each log diagonally into ½-inch thick slices. Place the slices cut-side up on the baking sheet, spacing them about ½ inch apart.
- Second Bake and Cool: Bake the biscotti slices at 325° F for approximately 15 minutes, flipping each cookie halfway through baking to crisp both sides evenly until they are golden brown and crisp. Remove from the oven and transfer the biscotti to a wire rack to cool completely.
- Prepare and Drizzle Glaze: In a bowl, whisk together the sifted powdered sugar, almond extract, melted butter, and fresh lemon juice until smooth. If the glaze is too thick, add a small amount of milk to achieve your desired consistency. Use a spoon or icing bag to drizzle the glaze over the cooled biscotti for a flavorful and attractive finish.
Notes
- Ensure that the butter and eggs are at room temperature for better creaming and more consistent dough texture.
- Don't overmix the dough after adding the dry ingredients to keep the biscotti tender.
- Toast the almonds carefully to avoid burning; stirring every few minutes helps even roasting.
- The biscotti can be stored in an airtight container at room temperature for up to two weeks.
- The glaze can be adjusted by adding more powdered sugar or lemon juice to achieve thicker or thinner consistency, depending on preference.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert, Snack, Cookie
- Method: Baking
- Cuisine: Italian
