Enza's Biscotti

Enza's BiscottiIngredients

This is from Karen's friend Irene Lorenzetto. Enjoy!

  • 2 eggs (plus an additional egg yolk if required, wait to see if the batter is too dry for the additional yolk)
  • 1/3 cup oil
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1 3/4 cup flour
  • t tbsp baking powder
  • 3/4 cup toasted and chopped almonds
  • 2 tbsp grated lemon rind

Steve BardiniTo make the Biscotti

"... this is the best biscotti I have ever had." — Steve Bardini

  1. Preheat the oven to 325 (F).
  2. Toast almonds on baking sheet. Then chop into good sized pieces.
  3. Add the dry ingredients in a large bowl (flour, sugar, baking powder). Blend.
  4. Add the wet ingredients into another bowl (eggs, oil, vanilla).
  5. Grate lemon (add to the wet ingredients just when you are ready to blend.)
  6. Slowly blend the wet ingredients into the dry ingredients, mixing with a large spoon as you go along.
  7. Kneed with your hand for about a minute.
  8. On a floured surface, form into a log and then cut into three even sized pieces.
  9. Place the pieces on a greased baking sheet and flatten a bit with your hand so it looks like a biscotti shape.
  10. Bake for 30-35 minutes until lightly golden in colour. Then remove from the oven and let cool for 5 minutes.
  11. With a serrate knife, but into 1/2 inch slices and place the biscotti pieces sideways on the baking sheet. Return to the oven for 15 minutes.
  12. Remove and let cool. You can dip the pieces into melted chocolate if you wish. We like them just as they are.