Ingredients

The following ingredients have 10 Servings
  • 6 tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • zest of 1 lemon
  •  juice of 1/2 lemon (about 2 tablespoons)
  • 2 large eggs
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sliced almonds
  • 1/2 cup confectioners’ sugar
  • 1½ easpoons lemon juice
  • 3 teaspoons milk

Instruction

  • Preheat the oven to 350°F and line a baking sheet with parchment.
  • Cream together butter, granulated sugar, brown sugar, vanilla, lemon zest, and juice until soft and creamy. Add eggs, one at a time, until mixed.
  • Add flour, baking powder, and salt; mix until smooth. Fold in almonds. The dough will be sticky.
  • Drop dough onto the prepared baking sheet. Divide in half and shape into two 10 x 3 inch rectangles.
  • Bake in the oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool; about 15 minutes. Using a serrated knife cut crosswise into 1/2-inch to 3/4-inch slices. (If you like longer slices, cut loaf on the diagonal).
  • Turn each slice to its side and return to the baking sheet. Bake for an additional 10 minutes. Flip the cookies to the other side and bake for an additional 8 to 10 minutes, or until golden brown. The biscotti should feel dry to the touch and be a light golden brown. They will continue to dry as they cool.