Crunchy Almond Biscotti
|Butter||1⁄2 Cup (8 tbs), softened|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Lemon zest||1 Tablespoon, grated|
|Almond extract||1 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Whole almonds||1 Cup (16 tbs) (unblanched)|
1. In a bowl using an electric mixer, cream butter with sugar until fluffy. Beat in eggs, one at a time, until incorporated; beat in lemon zest and almond extract. In another bowl, combine flour, baking powder and salt; stir into butter mixture until combined. Stir in chopped almonds.
2. Turn out dough onto a lightly floured surface. With floured hands, shape into a ball; divide dough in half. Shape each piece into a log about 14 inches (35 cm) long. Place 3 inches (8 cm) apart on sheet; flatten to 2 inches (5 cm) in width, with slightly rounded top.
3. Bake for 25 to 30 minutes or until lightly colored and firm to the touch. Let cool on baking sheets for 10 minutes. With long spatula, transfer to a cutting board. With a large serrated knife, cut on a slight diagonal into 1/2-inch (1 cm) slices. Arrange slices upright, 1 inch (2.5 cm) apart on baking sheet. (Use 2 sheets if necessary.)