Classic Italian Biscotti with Almonds (Tozzetti)
A traditional Italian twice-baked cookie with almonds and a hint of lemon zest.
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- •2 Eggsseparated
- •300 grams Flour
- •8 grams Baking powderlievito per dolci
- •Saltpinch
- •170 grams Granulated sugar
- •100 grams Butter
- •Lemon zesta little bit
- •Vanilla extracta little bit
- •Whole almondsunpeeled
- 1
Separate the eggs and set the whites aside.
1 min
- 2
Mix 300 grams of flour with 8 grams of baking powder and a pinch of salt.
2 min
- 3
Cream together 170 grams of granulated sugar with 100 grams of butter and the egg yolks.
3 min
- 4
Whip the egg whites to soft peaks and set aside.
3 min
- 5
Add lemon zest and vanilla extract to the creamed mixture.
1 min
- 6
Fold in half of the flour mixture, then the egg whites, and finally the remaining flour.
4 min
- 7
Mix in the whole, unpeeled almonds.
2 min
- 8
Divide the dough into two logs, flatten slightly, and place on a cookie sheet.
3 min
- 9
Bake at 180°C (350°F) for 25 minutes.
25 min
- 10
Slice the logs into 1.5-2 cm slices and bake again for 10 minutes at 180°C (350°F).
10 min
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