Recipes from Tuscany, Part IV

January 7, 2011 § 1 Comment

This is the final recipe from the Recipes of Tuscany collection – a dessert recipe!

Almond Biscotti

  • 2 ½  cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾  teaspoon salt
  • 1 ½  cups sugar
  • 5 eggs
  • 1 tablespoon honey
  • 1 tablespoon grated lemon peel
  • 1 ½  teaspoons vanilla extract
  • 1 cup whole roasted almonds

Italy 2010 - card 2 093


Pre-heat the oven to 375 degrees.

Line a large baking sheet with parchment paper and spray with Pam.  Whisk flour, sugar, baking powder and salt in a large bowl. Make a well on your work surface with the flour mixture and put four eggs, honey, lemon peel and vanilla in the middle.

Stir egg mixture until blended then gradually mix in the dry ingredients until blended.  Mix in almonds.

Make 2 logs (12” x 2”) and place on the baking sheet.  Pat down slightly.

Brush with egg wash made from the remaining egg and sprinkle 1-2 tablespoons of sugar on top.

Bake until golden – approximately 18 minutes at 375 degrees.

Cool for 10 minutes and reduce oven temperature to 325 degrees.  Cut the biscotti ½ inch thick on a slight diagonal.  Arrange slices cut side down back on the baking sheet.  Bake until golden – approximately 12 minutes.

Cool completely then store air tight.   Makes about 40 pieces.



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