Chef Gianluca Deiana Abis: Lemon And Almond Biscotti

Prep. time: 10 minutes

Cook Time: 25 minutes

Difficulty: 1 out of 5

Serve: 6

Ingredients: 2 cups of all-purpose flour

1 tsp of baking powder

pinch salt

3 large eggs

1 cup of sugar

1 tbsp of fresh lemon juice

grated zest of one lemon

1 tsp of almond extract (or 1/2 tsp of almond & 1/2 tsp of lemon extract)

1/2 pound of almonds, coarsely chopped or slivered

1 egg, lightly beaten, for brushing


Mix together the dry ingredients. In mixer, using whisk attachment, beat the eggs and sugar.

Stir in lemon juice, lemon zest, and extract(s). Add the sifted ingredients and blend until well-incorporated. Stir in the almonds.

This dough is VERY sticky. Flour your hands lightly and form two loaves on a greased cookie sheet.

Brush with 1 egg, lightly beaten.

Bake at 350 for 20-25 minutes. Use a serrated knife to slice while they are still warm but not hot. These will harden as they stand, so you can either leave them as they are, or return them to the oven for just a few minutes to harden.

Chef tips:

Chill the biscotti dough in the fridge for 30 minutes before baking it. It helps a lot as the dough can be sticky and hard to form.


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