Lemon Almond Biscotti

Lemon Almond Biscotti

 

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photo credit:  offbeat + inspired

I can still remember the first time I ordered biscotti.

I was trying to impress my boyfriend who was about to be my husband.

We were on a date and I was wearing a headband with my name painted on it and two layers of extra red lipstick.

And my headband and I stood awkwardly in front of a giant chalkboard with rows and rows of fancy writing…..full of words like cappuccino and espresso and honey roasted and macchiato and mocha latte and sighed…..

….because the only word I really wanted to see was diet coke. :)

Thistlewood Lemon Almond Biscotti 23 TEXT

photo credit:  offbeat + inspired

He was so proud of his coffee shop.

It was a little hole in the wall that used to be a movie theater in its glory days….with its high windows and vintage floors and brass fixtures.

This was his place….his coffee place….

…..where everybody knew his name.

His place….where he navigated that dusty chalkboard menu and the overly energetic coffee personnel with ease and confidently ordered his regular….

…..a double mocha latte with extra cream.

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photo credit:  offbeat + inspired

I ordered coffee….just coffee.

Coffee I knew.

Coffee…..I understood.

After all….in college I had made it through any class with the word “math” in it….

….totally inspired by coffee.

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photo credit:  offbeat + inspired

They handed me a cup….and then……clutching my steaming mug of courage in my hands….I stood in front of the bakery case and confidently pointed and said

…..“I’ll have one of those.”

*sigh*

Seriously.

It was delicious.

It was crunchy and not too sweet and like a cookie and a biscuit all rolled into one and when I boldly dipped it into the coffee it transformed into a little slice of heaven.

I’m not sure if it was the cream or the coffee or the vintage movie theater turned into coffee shop or the fact that I felt so grown-up and independent with my brilliant choice of bakery goods….or the pair of sparkling brown eyes that twinkled at me over a double mocha latte with extra cream….

….but I’ve been in love with biscotti ever since. :)

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photo credit:  offbeat + inspired

My wonderful-incredibly-talented-one-step-away-from-her-own-network-show friend Tiffany

is back with another incredible recipe and her take on biscotti:

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Lemon Almond Biscotti

“Biscotti is probably the easiest thing I’ve ever baked. The ingredients are so few, so simple, and biscotti dough isn’t finicky at all. You get to throw your ingredients into a bowl, mix up a delicious dough, pat it out, press in some chopped almonds and you’re ready for the oven. Biscotti is such a classic partner for tea and coffee. I love the traditional almond flavor, but you can use any extracts or toppings you prefer! Chocolate lovers, try mixing in some cocoa powder and chocolate chips, or even give these Lemon Almond Biscotti biscuits a dip in some semi-sweet chocolate once they’ve cooled. I’m big on versatile recipes like this — especially when the most basic version is this easy and this good. Enjoy!”

~Tiffany

almond-biscotti

photo credit:  offbeat + inspired

Lemon Almond Biscotti

Ingredients:

3 eggs

1/2 cup vegetable oil

1 cup granulated sugar

1/2 tbsp. almond extract

1/2 tbsp. lemon extract

3 1/4 cups flour

1 tbsp. baking powder

1/2 cup raw almonds, very coarsely chopped

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Pre-heat oven to 375 degrees F.

In a medium bowl, beat together the eggs, vegetable oil, sugar and extracts until well blended.

In a large bowl, sift together the flour and baking powder until combined, then add the dry ingredients to the wet, stirring until a dough forms.

Move your ball of dough to a parchment-lined cookie sheet, roll it into a long log and pat it down so that it’s 1/2″ to 1″ thick in the middle, then pat the edges so they taper down.

Sprinkle almonds over the dough and press them in so that they stay put.

Bake the biscotti loaf for about 30 minutes, until the bottom edges are a light golden brown.

Move the loaf to a wire rack and let it cool for about 10 minutes.

Slice into 1″ wide biscuits (I use a serrated bread knife to minimize crumbling) and move them back to the cookie sheet, cut sides down. Bake for 5-6 minutes, then flip the biscuits over and bake the other sides for another 5-6 minutes. At this point, they should be lightly toasted on each side and fully baked through. Cool and enjoy!!

The biscuits will keep for a while, but to keep them fresh longer, store them in a sealed container.

You might also like:

Cappuccino Biscotti http://offbeatandinspired.com/2013/04/26/cappuccino-biscotti/

Buttery Vanilla Breakfast Scones: http://offbeatandinspired.com/2012/10/13/buttery-vanilla-breakfast-scones/

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