Why hello sunshine! May is just such a beautiful time of the year and these biscotti with their light lemon taste and hidden almond nuttiness are quite possibly one of the best things to eat in the early morning when you don’t want to do anything else.
Grab a biscotti, grab the dog and the leash and go and take a morning stroll.
3 cups unbleached all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup almonds, toasted skinned (I already had skin removed almonds on hand)*
3/4 cup sugar
1 Tbsp. fresh lemon zest
1/2 cup (1 stick) butter, somewhere in between room temperature and cold.
1 tsp vanilla extract
1 Tbsp. fresh squeeze lemon juice
3 large eggs, room temp
* To toast the almonds, bake for 8-10 minutes until golden and fragrant in a preheated 350F oven.
Preheat oven to 350F. Prepare two baking sheets with either silpat or parchment. Whisk together flour, baking powder, salt, and cinnamon. Set aside.
Chop almonds in food processor until slightly chunky. How chunky depends on your preference.
Place butter, sugar, lemon zest, lemon juice and vanilla in stand mixer and mix until light and fluffy, about 3 to 5 minutes. Add eggs one at a time and mix until combined. Scrape the bowl after each addition. Add flour mixture. When flour is almost completely mixed, fold in the chopped hazelnuts and chocolate chips.
Divide the dough in half and place on prepared sheet pans. Flatten dough into an even rectangle. If you want to cut them diagnol, keep it narrow and long. If you want to cut just straight, make it wider. Bake for 18-23 minutes until golden on the edges. Remove from oven (but keep oven on), let cool slightly and carefully move to a cutting board. Slice slightly on the diagonal. Return pieces to the sheet pan. Bake 8-10 minutes. Flip pieces, bake 8-10 minutes more, or until desired crispiness. Careful that they don’t burn, but also make sure they are golden enough to be crunchy.
Biscotti be gone (: