D'Amaretti Biscotti Recipe

Ingredients
<br>- 3 ¼ cups all-purpose flour
<br>- 2 ½ teaspoons baking powder
<br>- ½ cup butter, softened
<br>- 1 cup white sugar
<br>- 3  eggs
<br>- 2 teaspoons lemon zest
<br>- 1 teaspoon almond extract
<br>- ½ cup toasted almonds, finely chopped
<br>- 1  egg white
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
<br>step 5: 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.
<br>step 6: 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.
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Ingredients
- 3 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ cup butter, softened
- 1 cup white sugar
- 3 eggs
- 2 teaspoons lemon zest
- 1 teaspoon almond extract
- ½ cup toasted almonds, finely chopped
- 1 egg white

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
step 2: 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.
step 3: 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.
step 4: Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
step 5: 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.
step 6: 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.

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