Biscotti are a fantastic cookie for dipping into tea or coffee, and for serving to others when you host. The lemon zest and almond extract will give these gems big flavor. Also, the white whole wheat flour imparts some dietary fiber. White whole wheat flour is made from white wheat berries, whereas regular whole wheat flour with a darker brown color is made from red wheat berries. 

Ingredients


Flour - 1 ½ cup all purpose flour Flour - 1 ½ cup white whole wheat flour Sugar - 1 cup, granulated Baking_Powder - 2 teaspoons Salt - ½ teaspoon Eggs - 3 large, lightly beaten Water - ⅓ cup Vanilla - 1 Tablespoon vanilla extract Almond_Extract - ½ teaspoon Lemon - 1 teaspoon grated lemon rind Almonds - ¾ cup, toasted, cooled and coarsely chopped

Instructions

Step 1
Preheat oven to 350 °F.
Step 2
In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer or spoon, beat in eggs, water, vanilla, and lemon rind until combined. Add almonds and beat until combined.
Step 3
Divide dough in half and transfer to a parchment lined rimmed baking sheet. Form each half into a 4-inch wide, 3/4 inch tall, 10 inch long log. The dough will be sticky so wet your hands with water prior to shaping it on the baking sheet.
Step 4
Bake until dough is firm but gives slightly when pressed, 20-25 minutes. Let cool on a wire rack for 15 minutes.
Step 5
With a serrated knife, cut logs into 1/2 inch slices on the diagonal and arrange, cut side down, on a parchment-lined baking sheet. Bake for 10 minutes. Turn cookies over and bake for 10 more minutes. Let cool on sheets on wire racks.

Notes

-To toast almonds, place in a dry saute pan over medium high heat, stirring occasionally, until lightly browned, about 5 minutes. Place onto a plate to cool.

-Chocolate lovers can melt 1/2 cup chocolate chip and drizzle over cooked cookies. Place chocolate chips in a microwavable bowl, heat on high 1 minute, stir, heat 1 more minute, stir. Drizzle over cookies.

Nutrition Information