Almond Citrus Biscotti

Almond Citrus Biscotti










Yield : 38

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 tablespoon grated lemon peel
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 2 tablespoons coarsely ground almonds

Directions to make  Almond Citrus Biscotti

  1. In a bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets.
  2. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
  3. Bake at 350° for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
  4. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container. Yield: about 4 dozen.