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.
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
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sliced almonds
1/2 cup confectioners’ sugar
1 1/2 teaspoons lemon juice
2 to 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 logs, about 2-inches in diameter. Smooth the tops and sides of each log.
Bake in 325°F oven for about 30 minutes. Let cool slightly, about 5 minutes. Using a serrated knife cut the log 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 15 minutes, flipping each slice halfway through.
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.
Keywords: Lemon Almond Biscotti, Lemon Biscotti, Biscotti