Tozzetti al Limone e Mandorle – Lemon and Almond Biscotti

La Dolce Vita (The Sweet Life)

biscotti 3

I don’t consider myself much of a baker, mainly because I don’t have much of a sweet tooth and I find the scientific side of baking intimidating. Anybody that knows me knows science is not my forte. However when I am feeling up to the challenge, I tend to stick to biscotti. I love having some freshly baked biscotti in the winter months; they’re a perfect accompaniment to my morning caffe latte and they last for weeks, which means if I make a big batch I’ll have something on hand when visitors pop in…except for when I make these Almond and Lemon Tozzetti. I’ve adapted this recipe from the lovely Silvia Colloca and these are so moreish that even someone like me, who doesn’t have a huge sweet tooth struggles to resist them. Luckily they are so easy to make, which is a fact I remind myself every time I reach for that last biscotto.

Ingredients

2 whole eggs
3 egg yolks
300g Caster Sugar
1tsp vanilla paste or extract
450g self-raising flour, sifted
1 tbsp melted butter
pinch of salt flakes
finely grated zest of 2 lemons
200g almonds

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Method

Preheat the oven to 190° and line a large baking tray with baking paper.

Mix the eggs, egg yolk, sugar and vanilla in a mixing bowl and beat until creamy and pale. Add the flour, butter, salt and lemon zest followed by the nuts. Sprinkle some flour into your hands and shape the dough to form two logs. Put the logs on the prepared baking tray and make sure you leave enough space between them to allow for spreading. Bake for 25-30 minutes or until pale golden and well risen.

Remove from the oven and leave to cool for 3-5 minutes, and then cut on an angle into 1-1.5cm thick slices. Use a sharp serrated knife for neat slices. Don’t panic if the biscuits are still a little wet.

Place the slices on the baking tray and leave them in the oven for 5 minutes. Turn the slices over and toast for another 5 minutes or until they are golden and crisp. Remove from the oven and allow to cool at room temperature. Tozzetti will keep in an airtight container for several weeks.

* Note: If you prefer, you can slightly chop the almonds, so it’s easier to slice the biscotti. However, the mixture will be a little wet. Just leave them in the oven for an extra 2 minutes before slicing.

biscotti

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