sizzleLemon Biscotti
1 hour 30 minutesMakes Makes 15
Twice-baked Italian almond biscotti with lemon zest and white chocolate, shaped into logs then sliced and crisped.
NEW
- Ingredients
- Steps
Ingredients
260 g
plain flour
200 g
caster sugar
0.5 tsp
baking powder
2
medium eggs, beaten
150 g
white chocolate chips
100 g
flaked almonds, chopped
75 g
icing sugar
2 tsp
lemon juice
2
lemons' zest
Steps
1
Line a large baking tray or two smaller baking trays with parchment paper and set aside.
2
Combine the plain flour, caster sugar, and baking powder in a large bowl until well mixed.
3
Add the lemon zest and mix thoroughly.
4
Gradually incorporate the beaten eggs in small amounts, mixing thoroughly between each addition until the mixture is not sticky; if too dry, add a little extra egg. Use your hands to mix.
5
Add the chocolate and almonds, then knead the mixture until evenly incorporated.
6
Preheat the oven to 180°C.
7
Turn the dough out onto a lightly floured surface and knead until smooth.
8
Roll the dough into a thick log, approximately 5-6 cm wide and 2 cm deep.
9
Bake for 30 minutes.
10
Remove from the oven, leave them on the trays, and reduce the oven temperature to 160°C.
11
Cool the logs for 10 minutes.
12
Cut the logs into 2cm thick biscotti pieces, arrange them cut side up on the trays.
13
Bake for 10 minutes until dry.
14
Remove from the oven and allow to cool.
15
Mix the icing sugar with lemon juice to form a thick paste, then drizzle it over the dessert and sprinkle with lemon zest for decoration.