Lemon biscotti with almonds
8 servings
75 minutes
Biscotti are Italian cookies that are baked twice. In our recipe, all the ingredients are traditional, but the dough is softer and airier than in the classic version.
1
Grate the lemon zest finely, roast the almonds in a dry pan until lightly browned.
- Lemon: 1 piece
- Peeled almonds: 100 g
2
Separate the egg whites from the yolks: use a mixer to turn the whites with a pinch of salt into a strong foam, beat the 3 yolks while gradually adding sugar, and then mix with lemon zest.
- Chicken egg: 3 pieces
- Salt: pinch
- Brown sugar: 100 g
- Lemon: 1 piece
3
Put the beaten yolks and whites in one bowl and gently mix with a spatula.
4
Sift the wheat flour with rice flour and baking powder, and mix it into the egg mixture. Add the nuts and mix well again. If the dough is too sticky, you can add a little more wheat flour.
- Wheat flour: 220 g
- Rice flour: 30 g
- Baking powder: 1.5 teaspoon
- Peeled almonds: 100 g
5
With wet hands, divide the dough into four parts and shape each into a stick about the size of a Kiev cutlet.
6
Place the bars on a baking sheet lined with parchment paper, brush them with a mixture of egg yolk and a teaspoon of milk, and put them in a preheated oven at 180 degrees for 25 minutes.
- Egg yolk: 1 piece
- Milk: 1 teaspoon
7
Remove the dough bars from the oven. After about 10 minutes, when they cool slightly, cut them into pieces 0.5 cm thick with a sharp bread knife.
8
Send the cookies back to the oven - this time bake at 150 degrees in convection mode for 25 minutes, occasionally turning the crackers. Let the biscotti cool on a rack.