1 hr 45 min
Scented with lemon and almond extract and laced with sliced almonds, these tasty cookies require a two-step baking method. First the dough is formed into a log and baked until firm. Once cooled slightly, the log is thinly sliced and the cookies are baked again until golden brown and crisp. Whole-wheat pastry flour has a finer texture than regular whole wheat, and adds more flavour and nutrition than all-purpose. Serve these crunchy treats with a cup of coffee.
Whole wheat pastry flour
½ cup(s), toasted
Powdered sugar (confectioner's)
Fresh lemon juice
- Preheat oven to 350°F. Line large baking sheet with parchment paper. In large bowl, combine granulated sugar, lemon zest, almond extract, and eggs and, using electric mixer, beat at medium speed until light-colored and slightly thickened, about 4 minutes. In medium bowl, whisk flour, baking powder, and salt. Add to eggs and beat at low speed just until combined. Fold in almonds.
- Divide dough in half. (Dough will be sticky.) Shape each half into 9-by-3-inch rectangle on prepared pan. Bake at 350°F until dough is lightly browned, about 30 minutes. Remove from oven and let cool on pan for 10 minutes.
- Reduce oven temperature to 300°F. Cut each dough rectangle diagonally into 17 (1⁄2-inch) slices. Arrange slices, cut-side down, on pan. (It’s OK if biscotti are crowded.) Bake until dry on top, 8 to 10 minutes. Turn biscotti over and bake until golden brown in spots, 8 to 10 minutes more. Transfer biscotti to wire rack and let cool completely, about 20 minutes.
- In small bowl, stir powdered sugar and lemon juice. If glaze is too thick, stir in water, 1⁄4 tsp at a time, until glaze is just thin enough to drizzle. Drizzle glaze over cooled biscotti. Let stand until glaze is set, about 5 minutes.
- Serving size: 1 cookie