Almond Crackers
12 servings
60 minutes
Almond biscotti is a refined treat from Mexican cuisine that captivates with its delicate aroma and rich flavor. Crunchy on the outside and tender on the inside, they are filled with the warmth of roasted almonds and a hint of lemon zest's acidity. This recipe harks back to traditional baking methods where ingredients are combined with love to create a harmony of flavors. Almond biscotti pairs perfectly with a cup of aromatic coffee or tea, turning every break into a small celebration. Their texture and taste unfold gradually, offering pleasure with each bite. These biscotti can be served as a standalone dessert, used as an accompaniment to ice cream or fruit salad, and also given as gifts since they symbolize the coziness and warmth of home baking.
1
Boil the almonds for 10 minutes. Peel and roast in a dry pan. Chop.
- Almond: 300 g
2
Wash the lemon thoroughly, scald with boiling water (to easily separate the zest from the white layer). Grate the zest.
- Lemon: 1 piece
3
Whip 4 egg whites with salt into a strong foam. Mix 3 yolks with sugar and vanilla sugar. Gradually add the whites to the yolk mixture, stirring gently. Add almonds and grated lemon zest.
- Chicken egg: 1 piece
- Salt: pinch
- Chicken egg: 1 piece
- Sugar: 250 g
- Vanilla sugar: 3 tablespoons
- Almond: 300 g
- Lemon: 1 piece
4
Add baking powder and flour (sifted beforehand). Knead the dough well. If the dough is too soft, add more flour.
- Baking powder: 1 teaspoon
- Wheat flour: 400 g
5
Roll the dough into 2-3 rolls with a diameter of 2 cm and place them on a greased baking sheet. Beat the remaining yolk with a little sugar and brush the rolls.
- Butter: 10 g
- Chicken egg: 1 piece
- Sugar: 250 g
6
Preheat the oven to 175 degrees. Place the baking tray in the preheated oven for 35 minutes. Cut the rolls into pieces 1 cm thick while still hot.