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Lemon-Almond Biscotti

February 6, 2010     Views 3,530     Grabbed 3     Grab    

Lemon-Almond Biscotti

Makes about 3 dozen

Preparation time: 15 minutes
Baking time: about 45 minutes

Almonds, lemons and olive oil are natural partners in Mediterranean cooking. They flavor both savory dishes and sweets like these Southern Italian cookies.

- 3 eggs
- 1-1/4 cups (300 mL) granulated sugar
- 1/3 cup (75 mL) mild-flavored olive oil
- 1 tbsp (15 mL) grated lemon rind (can substitue with orange)
- 1 tsp (5 mL) almond extract
- 2-3/4 (675 mL) all-purpose flour
- 2-1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) whole unblanched almonds, coarsely chopped
- 1 egg white
- 1/2 cup (125 mL) sliced unblanched almonds

1. In a large bowl, beat eggs; beat in sugar, oil, lemon rind and almond extract. Combine flour, baking powder and salt; stir into egg mixture to make soft sticky dough. Stir in chopped almonds.

2. Turn out onto lightly floured surface. With floured hands, shape into ball; divide dough in half. Shape each piece into a log about 10 inches (25 cm) long. Place 3 inches (8 cm) apart on well-greased large baking sheet; flatten each log to 2-1/2 inches (6 cm) in width, with slightly rounded top.

3. Brush logs with egg white; top with sliced almonds in single layer.

4. Bake in 325F (160C) oven for 25 to 30 minutes or until lightly colored and firm to the touch. Let cool on baking sheet for 10 minutes.

5. Transfer logs to cutting board. With large serrated knife, cut on slight diagonal into 1/2-inch (1 cm) slices. Arrange slices upright, about 1 inch (2.5 cm) apart, on baking sheet (use two sheets if necessary)

6. Reduce oven temperature to 300F (150C). Bake the slices for 20 to 25 minutes or until dry and lightly browned. Let cool on rack. Store in covered container for up to 1 week.

Per biscotti: 119 calories, 5 g fat.

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As published in Homemaker's Nov/Dec 1996

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