Almond Citrus Biscotti

Name: Almond Citrus Biscotti
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons baking powder; 118 milliliters butter, softened; 4 eggs; 710 milliliters all-purpose flour; 2 Tbsps coarsely ground almonds; 1 Tbsp grated lemon peel; 2 teaspoons grated orange peel; 237 milliliters sugar; 1 teaspoon vanilla extract

Almond Citrus Biscotti might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 138 calories, 3g of protein, and 5g of fat per serving. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of coarsely ground almonds, lemon peel, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

In a bowl, cream butter and sugar.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla.

Ingredients you will need

Orange Zest

Lemon Peel

Vanilla

Egg

Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets.

Ingredients you will need

Baking Powder

Dough

All Purpose Flour

Salt

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Baking Sheet

In a small bowl, lightly beat remaining egg; brush evenly over dough.

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Dough

Egg

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Bowl

Sprinkle with almonds.

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Almonds

Bake at 350° for 25-30 minutes or until lightly browned. Cool for 5 minutes.

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Oven

Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices.

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Serrated Knife

Cutting Board

Place cut side down on ungreased baking sheets.

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Baking Sheet

Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2teaspoons

baking powder 118milliliters

butter, softened 4

eggs 710milliliters

all-purpose flour 2Tbsps

coarsely ground almonds 1Tbsp

grated lemon peel 2teaspoons

grated orange peel 237milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Monsanto Il Poggio Chianti Classico Gran Selezione. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 63 dollars per bottle.

Castello di Monsanto Il Poggio Chianti Classico Gran Selezione

It was Il Poggio vineyard, way back in 1962, that heralded the start of Castello di Monsanto’s journey in wine production, with the first harvest presided over by founding father Fabrizio Bianchi. Still to this day the company’s most iconic bottle, Il Poggio is the first Chianti Classico to feature the name of the specific vineyard that produces it. White grapes were removed from the recipe in 1968. Il Poggio is the source – thanks to massal selection – of all the Sangiovese, Colorino and Canaiolo plants in the company’s other vineyards. Over 100,00 bottles have been produced, all of them spending time aging in the castle’s historic cellar, illustrating the wine’s stunning aging capacity.