Almond Citrus Biscotti Recipe

5 1 4
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Almond Citrus Biscotti Recipe

Read Reviews
5 1 4
Publisher Photo
"Often, I'll package some of my home-baked biscotti with a mug and a special blend of coffee to give as a gift," says Claire Brogren of Winside, New York.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 tablespoon grated lemon peel
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 2 tablespoons coarsely ground almonds

Directions

In a bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets.
In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 350° for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container. Yield: about 4 dozen.
Originally published as Almond Citrus Biscotti in Taste of Home February/March 2001, p18

Nutritional Facts

2 each: 169 calories, 5g fat (3g saturated fat), 46mg cholesterol, 89mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 tablespoon grated lemon peel
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 2 tablespoons coarsely ground almonds
  1. In a bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets.
  2. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
  3. Bake at 350° for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
  4. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container. Yield: about 4 dozen.
Originally published as Almond Citrus Biscotti in Taste of Home February/March 2001, p18

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Bakingtown User ID: 6333405 90909
Reviewed Apr. 20, 2013

"Delicious!"

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