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D'Amaretti Biscotti

"Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips."

Ingredients :

• 3 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 cup butter, softened
• 1 cup white sugar
• 3 eggs
• 2 teaspoons lemon zest
• 1 teaspoon almond extract
• 1/2 cup toasted almonds, finely chopped
• 1 egg white

Instructions :

Prep : 25M	Cook : 36M	Ready in : 2H

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
• Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.
• Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
• Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
• Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.
• Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.

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