Dunkable cookies, familiarly known as biscotti, as you know, are coffee cafe favorites. Lemon Biscotti with Almonds and Vanilla is a seasonal favorite I love to make this time of year.
“The biscotti found in stylish cafes today have utterly common origins. The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region.”
The lemon biscotti dough, formed into logs, baked, cooled, and re-baked is a coffee lover dream cookie. “Whereas Italians use the word ‘biscotti’ to refer to various cookies, Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie.”
I came to my love of coffee late. Well, to be honest, I’m still not all the way to coffee. I have a latte… every day, without fail. And sometimes at night when the house quiets and the dark settles in like a warm hug, I think about that latte. Anticipating the next sunrise. And that first sip of warm goodness. It’s bad — I know.
While I’m a bit of a purist when it comes to that morning latte, meaning I take it straight without any frills or flavors, I do sometimes like a little treat alongside.
Biscotti is one of my favorite treats to pair with my oh-so-delicious latte.
And seasonal biscottis… I almost can’t pass up.
This biscotti recipe is one of those. Lemon and sunshine just go together. Add a little vanilla and almond, and to me… it’s perfect.
By the way, it’s just as delicious with tea as it is coffee. And yes, that’s my nighttime, every night, warm beverage of choice. With lemon, of course.
- 6 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- zest of 1 lemon
- juice of 1/2 lemon (about 2 tablespoons)
- 2 large eggs
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sliced almonds
- 1/2 cup confectioners' sugar
- 1½ easpoons lemon juice
- 3 teaspoons milk
- Preheat oven to 350°F and line a baking sheet with parchment.
- Cream together butter, granulated sugar, brown sugar, vanilla, lemon zest, and juice until soft and creamy. Add eggs, one at a time, until mixed.
- Add flour, baking powder, and salt; mix until smooth. Fold in almonds. The dough will be sticky.
- Drop dough onto the prepared baking sheet. Divide in half and shape into two 10 x 3 inch rectangles.
- Bake in the oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool; about 15 minutes. Using a serrated knife cut crosswise into 1/2-inch to 3/4-inch slices. (If you like longer slices, cut loaf on the diagonal).
- Turn each slice to its side and return to the baking sheet. Bake for an additional 10 minutes. Flip the cookies to the other side and bake for an additional 8 to 10 minutes, or until golden brown. The biscotti should feel dry to the touch and be a light golden brown. They will continue to dry as they cool.
- Store at room temperature.
Nutrition Information:Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 127mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g
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