About this recipe:Light and crunchy biscotti with the flavours of almond and lemon. These keep for weeks, so they make great food gifts.
400g plain flour
2 1/2 teaspoons baking powder
125g butter, softened
200g caster sugar
2 teaspoons lemon zest
1 teaspoon almond extract
75g toasted almonds, finely chopped
1 egg white
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Method Prep:25min › Cook:35min › Extra time:1hr › Ready in:2hr
Preheat oven to 190 C / Gas mark 5. Lightly grease baking tray or line with parchment.
Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.
Divide dough in two. Shape each portion into a loaf about 30cm long and 5cm wide. Place loaves onto the baking tray about 10cm apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
Bake 20 to 25 minutes, or until light brown. Cool on baking tray for about an hour.
Preheat oven to 170 C / Gas mark 3. Cut baked loaves diagonally into 1cm thick slices. Lay slices cut side down on the baking tray.
Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in an airtight container.