Lemon, Almond, Cardamom Biscotti
I don’t know why biscotti seemed to take so much time and energy at home. This recipe is so simple that I literally made them around the edges of making the rest of dinner, delighting everyone with the smell of warm baking. True biscotti has little or no butter or oil, so they are light and a perfect after dinner treat.
2 ¼ Cups self-rising cake flour (or regular flour with 2 tsp baking powder. I can’t find baking powder in the store, and Peta doesn’t know what I am talking about. Clearly a cultural cooking difference)
1 ¼ Cups sugar
½ Cup sliced almonds
1 Tbs lemon zest
1 – 2 tsp freshly ground cardamom seed
3 eggs beaten
¼ tsp almond extract
- Pre-heat oven to 350° F (175°C)
- Stir the dry ingredients together.
- Beat eggs, oil and almond extract together.
- Make a well in the dry ingredients and pour in the egg mixture. Mix well until all flour is incorporated.
- Use your hands to form the dough into a ball. Add more flour if the mixture is too sticky to handle.
- Divide into 2 sections, and pat out into logs, each about 8” long. Place on baking sheet covered with parchment paper and bake for 20 – 25 minutes.
- Remove from oven and cool.
- Slice each log on a slight diagonal, into ½” inch pieces.
- Place the pieces back on the baking sheets, cut side down and back for another 10 minutes on each side.
10. Cool before serving. Biscotti will keep for at least a month in the fridge, and is the perfect thing for emergency treats.