Happy Cakes Lemon Biscotti

 

1 cup sugar

1/2 cup butter (melted)

1 teaspoon almond extract

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

2 large eggs

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup slivered almonds

For Glaze:

powdered sugar

fresh lemon juice

1. Heat oven to 350 degrees. In a large bowl, beat sugar, butter, extracts, lemon juice and zest, and eggs with an electric mixer on medium speed. Stir in flour, baking powder and baking soda. Stir in 1/2 cup slivered almonds. Place dough on a lightly floured surface and knead 2 to 3 minutes or until dough holds together and almonds are evenly distributed.

2. Divide dough in half. On one side of ungreased cookie sheet, shape half of dough into 10 x 3 inch rectangle, rounding edges slightly. Repeat with remaining dough on same cookie sheet. Press the remaining slivered almonds into the top of the dough. 

3. Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Cut each rectangle crosswise into 1/2 inch slices, using a sharp knife.

4. Place 20 slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices.

For Glaze: In a small bowl, begin with 1 cup powdered sugar. Begin adding lemon juice, 1 Tablespoon at a time, until the mixture is a drizzling consistency. Spoon over the top of the biscotti immediately after they are removed from the oven (after their second baking). Let cool and drizzle with more lemon glaze. Enjoy!:)

(This recipe was modified by the Happy Bakers, but the base recipe can be found in the Betty Crocker cookbook, Bridal Edition).