Directions: |
Directions:Preheat oven to 375 degrees.
Line two baking sheets with parchment paper.
In kitchenaid mixer with the paddle attachment, mix the flour, sugar, almonds, lemon rind, and baking powder. In seperate bowl whisk together the eggs, oil, vanilla and almond extracts. Pour the wet ingredients in the dry ingredients in the mixer. Change to the dough attachment and mix until the dough comes together in a ball on the attachment. Dough will be sticky. Divide the dough into two equal pieces, and place one each on cookie sheets on the parchment paper. Form into long logs that have square edges (about 4 to 5 inches wide). They will spread so place in the middle. Bake for 30 minutes or until firm to the touch. Remove from oven and when can touch carefully slice into biscotti pieces using a serrated knife. Go slow or they will crumble. Set on the cookie sheet, flat side down. Return to oven and bake for another 15 minutes or until golden and crisp on both sides. |
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Notes: |
Personal
Notes: Your aunt Mary shared this recipe with me about 10 years ago. I have had so much fun making biscotti! I learned that they require a lot more patience than a traditional cookie. You can make a double batch and bake all at once in the oven since they get eaten very quickly. I added these to my christmas gift giving cookies. I have also learned how to alter this perfect recipe and change it up. You can change the extract used, substitute dried fruit like dried cranberries, use orange peel instead of lemon, You can also add booze like Sambuca or baileys in place of the extract. Just add more flour if the dough does not come together in a ball. Your Canadian relatives now ask me to make the variations but I always think of Mary and her kindness in sharing this recipe. It made me feel like a true part of the family. Biscotti recipes are sacred for Italians.
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