Almond and Lemon Biscotti

    1 hour 35 minutes

    A dash of Sambuca or a similar anise liqueur makes these biscotti extra special. Normally biscotti are baked twice, in this recipe they are just dried in the oven.


    South Australia, Australia
    1 person made this

    Makes: 36 biscotti

    • 2 cups (250g) flour
    • 1 1/3 cups sugar
    • 2 large eggs
    • 1 tablespoon lemon zest
    • 1/4 cup anise liqueur (e.g. Sambuca(TM))
    • 1/4 cup rum
    • 1 1/2 cups slivered almonds
    • 2 teaspoons baking powder

    Preparation:15min  ›  Cook:1hour  ›  Extra time:20min cooling  ›  Ready in:1hour35min 

    1. Preheat the oven to 170 degrees C. Grease a baking tray and dust with flour then shake off the excess flour.
    2. In a bowl, mix the flour, sugar, eggs, zest, liqueur and rum. Beat well with a wooden spoon until combined.
    3. Stir in the almonds and baking powder. Shape the dough into two long logs. Place on the baking tray with a few cm between them (they will spread). Bake 1 hour. Let cool 20 minutes.
    4. With a bread knife, cut the logs into slices about 2-3cm thick. Lay the slices on the baking tray and put in the still warm oven for 10 minutes to dry out.
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