Best Dessert in a Pinch: Biscotti
An easy recipe for the perfect last minute treat
October 22, 2015
Biscotti has saved some of my impromptu dinner parties, many times over! I make biscotti almost weekly as something for me and my family to snack on, so it is always on hand. Countless times, I have needed a last minute dessert and biscotti never disappoints. It can be the perfect crunch for a scoop of ice cream, a delicious partner for coffee, or even stand on its own as a plate of cookies post dinner. Biscotti is best when it has had a few days to dry out and really gets crunchy. No need to worry about it getting stale either as a batch never lasts more than a week in my house. The only worry is how to keep hungry hands out of the jar!
2 cups sugar
1 heaping tablespoon baking powder
Zest of 3 lemons
2 3⁄4 cups of white flour
2 cups of almonds
1⁄4 cup of whole wheat flour
Pour sugar into a large bowl; add lemon zest and mix together with fingers. Then add all flour and baking powder; mix with fork. Make a well in the center and add eggs. Knead them into flour by hand until you have a loaf of dough.
Preheat oven to 325 degrees. Place parchment paper on 2 baking sheets and split load into two. Place one load on each sheet and press dough flat to cover the entire baking sheet. Press in 1 1⁄2 – 2 cups of raw almonds per sheet into dough. Bake for 12-15 minutes until golden brown. Remove from oven and let cool for about 30 minutes. When cool remove from parchment paper and slice diagonally into 1⁄4’’ – 1⁄2’’ long strips. Lay cookie on its side back on baking sheet (parchment paper is no longer necessary) and bake again for 12 minutes. Biscotti saves well and can last for several days.