Lemon Almond Biscotti

This almond lemon biscotti recipe is a go to in my kitchen. For a while, I had a biscotti every single morning with my iced coffee after the gym. I finally decided I had to get rid of that habit and quit making them for a while. But then I started craving them again the other day and justified it so that I could snap photos and share the recipe with you! I’m hoping I won’t get as addicted to them as I did before.

THE RECIPE

INGREDIENTS

• 2 Cups flour
• 3/4 Cup cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 Cup sugar
• 3 eggs
• 3 Tablespoons lemon zest
• 1/2 teaspoon almond extract
• 3/4 Cup coarsely chopped almonds

INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Line baking sheet with parchment paper. In a large measuring cup or bowl, mix together flour, cornmeal, baking powder, and salt.
3. In stand mixer, or large bowl, beat sugar and eggs until pale yellow. Mix in lemon zest and almond extract. Add in flour. Mix until just blended (dough will be sticky). Stir in almonds. Let dough rest for five minutes.
4. Divide the dough in half. With wet palms (just run under faucet), shape dough into two flat "logs" - about 1" high.
5. Bake for 35 minutes until lightly browned. Cool for five minutes.
6. Using a serrated knife (the one you cut the almonds), carefully cut the cookies diagonally, crosswise into 3/4-inch-thick slices. Arrange the biscotti cut side down on the sheet.
7. Bake about 25 minutes. Let cool completely.

This recipe and image adapted from: www.lucismorsels.com

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