SmartPoints® value per serving
1 hr 35 min
Take classic Italian almond bread and add some lemon zest, cinnamon, cloves and ginger to transform biscotti.
⅓ cup(s), (75g)
1 medium, at room temperature
1 cup(s), (150g)
¼ tsp, ground
fresh lemon rind
1 tsp, finely grated
⅓ cup(s), (55g)
- Preheat oven to 180°C. Line a large baking tray with baking paper. Using electric beaters, beat sugar and egg in a large bowl for 3 minutes or until thick and creamy. Add flour, spices and lemon rind. Mix until combined. Stir in almonds.
- Turn onto a lightly floured surface and shape into a 25cm log. Place on prepared tray. Bake for 25 minutes or until firm. Set aside for 30 minutes to cool. Reduce oven to 140°C.
- Once log is cool, use a serrated knife to cut into 1cm-thick slices. Return to prepared tray in a single layer. Bake for 10 minutes, turning biscotti halfway through. Set aside on tray to cool completely. Store in an airtight container or sealed bags for up to 2 weeks.
TIP: For a nut-free version, replace almonds with 40g chopped dark chocolate (contains dairy).