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Almond Biscotti

  • Pairs with: Moscato
  • Prep time: 20 min
  • Baking time: 45 min
  • Difficulty: medium
  • 1/3 cup unsalted butter, softened
  • 1 cup sugar
  • 1 lemon, zest only, finely grated
  • 2 large eggs
  • 3 1/4 cups all-purpose flour, plus extra for dusting
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 1 1/2 cups whole almonds
  • 4 tbsp Italian fortified wine
  1. Preheat the oven set to 180°C (160° fan) | 350F | gas 4. Grease and line two large baking sheets with parchment paper.
  2. Cream the butter with the sugar and lemon zest in a large mixing bowl until smooth and pale, about 2 minutes. Beat in the eggs, one by one.
  3. Stir in the flour, baking powder, salt, almonds and fortified wine to make a smooth dough.
  4. Turn out the dough onto a floured surface and divide into two even pieces. Shape into long, flat logs and arrange on the baking sheets.
  5. Bake for about 20-30 minutes until the logs are pale golden and slightly firm to the touch. Remove from the oven and leave to cool briefly. Cut into slices, on the bias, using a serrated knife.
  6. Arrange the biscotti slices on the baking sheets, spaced apart, with their cut sides facing up.
  7. Return to the oven for another 12-15 minutes, turning carefully after 6-7 minutes, until golden at the edges and dry to the touch.
  8. Remove to cooling racks to cool completely. Serve with coffee or fortified wine.

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