Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon orange zest (1 orange)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1/2 cup coarsely chopped almonds

Instruction

  • Preheat oven to 325 and line a baking sheet with parchment. 
  • In a large bowl, whisk together flour, cornmeal, baking powder, and salt. 
  • In a mixing bowl, beat the sugar and eggs until pale yellow and fluffy, about 3 minutes. 
  • Mix in orange and lemon zest. 
  • Mix in the flour mixture and beat until just blended. The dough will be soft and sticky. 
  • Mix in the almonds. Let stand for 5 minutes. Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart. 
  • Moisten your hands with water and shape the dough into two 11 x 4-inch long logs. 
  • Bake until the logs are lightly browned (about 45 minutes). 
  • Cool for 5 minutes, then with a serrated knife, cut the logs crosswise into 1/2-inch thick diagonal slices. 
  • Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden. About 25 minutes. Let cool before serving.