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Bake-a-thon 2014: Day 10 Bake of the Day: Lemon Almond Biscotti Yay!! It's the week of Christmas. My 7 year old is very excited and can't wait for Christmas day and to open his gifts. I have all the gifts already delivered, but haven't had a chance to wrap them. Since he's in school today, I have to try and finish wrapping them. These crunchy Lemon-almond cookies are great while wrapping along with some hot tea :-) I made these as 'Christmas gifts' for my friends. I gave them a choice of 6 homemade treats to pick from and these...


Servings

2 dozen

Total time

80 minutes

Cuisines

Italian

Courses

Dessert


Ingredients

  • 2 cups all purpose flour
  • 6 tbsps unsalted butter (- softened)
  • ⅔ cup sugar
  • 1 tbsp lemon zest
  • 1 tsp Almond (Extract)
  • 1 tsps baking powder
  • 3 tbsp lemon juice (Freshly squeezed)
  • 2 eggs (Large (or use 2tbsp egg replacer whisked in 6tbsp water))
  • (1.25l) fish stock (Confectioners)
  • 2 ~ 3 tsp Lemon Juice (Fresh)


Method

  1. Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
  2. Beat together butter, sugar, lemon zest, almond extract and baking powder until smooth and creamy. Beat in the lemon juice and eggs (or egg replacer mixture), the batter may look slightly curdled.
  3. Stir in the flour and mix until just combined.
  4. Scoop the dough onto the baking sheet, and pat into a flattened log about 13" long x 3" wide x ¾" thick. Smooth the top using damp fingers or a spatula.
  5. Bake the log for 25 minutes.
  6. Remove from the oven and let cool at least 10 minutes or for up to 25 minutes.
  7. Reduce the oven temperature to 325°F.
  8. Spritz the top of the log with water to soften slightly and wait for 5 minutes, then cut it crosswise into ½" slices.
  9. Set the biscotti, on edge, on the baking sheet and bake for 30~35 minutes or until they feel very dry and are golden around the edges.
  10. Remove from the oven and transfer to a wire rack to cool.
  11. To Glaze: Combine the glaze ingredients and beat until smooth. Drizzle over completely cooled biscotti.

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