Classic Tuscan almond cookies with a delightful crunch, perfect for dipping into coffee or vin santo.
Ingredients
- 2¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup whole almonds
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat eggs, vanilla extract, and lemon zest.
- Combine wet and dry ingredients to form a dough, then fold in almonds.
- Divide dough in half. On a floured surface, shape each portion into a 12×2-inch log.
- Place logs on the baking sheet with space between them.
- Bake for 25–30 minutes until golden. Let cool for 10 minutes.
- Lower oven temp to 325°F (165°C). Slice logs diagonally into ½-inch thick pieces.
- Place slices cut-side down on the sheet. Bake 10 minutes, flip, and bake another 10 minutes.
- Cool completely on a wire rack. Store in an airtight container.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: ~1 hr 10 mins
Calories: ~110 per biscotti
Servings: 24