- 3 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup butter, softened
- 1 cup white sugar
- 3 eggs
- 2 teaspoons lemon zest
- 1 teaspoon almond extract
- 1/2 cup toasted almonds, finely chopped
- 1 egg white
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
- 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 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches 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 sheet for about an hour.
- Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.
- 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 a sealed container.
03/31/2017
recipepes.com
d'amaretti biscotti, recipe
PT15M
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5
455 calories
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