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LEMON BISCOTTI

Recipe Introduction


THIS IS MY FAVORITE ONE, IT IS A SOFTER COOKIE LIKE VERSION OF THE ORIGINAL BISCOTTI. I ENJOY HAVING THEM WITH A NICE CUP OF TEA IN THE AFTERNOON.





List of Ingredients



• 6 EGGS
  
• 1 CUP OF SUGAR
  
• GRATED LEMON RIND FROM 1 WHOLE LEMON
  
• 1 TEASPOON OF LEMON EXTRACT
  
• 1/2 CUP OF VEGETABLE OIL
  
• 6 TEASPOONS OF BAKING POWDER
  
• 2 CUPS OF FLOUR
  
• 1/2 CUP OF ALMONDS
  






Instructions



1. PLACE ALL THE INGREDIENTS TOGETHER IN A MIXING BOWL AND BEAT ON MEDIUM SPEED UNTIL BLENDED WELL. THE DOUGH WILL FEEL SLIGHTLY SOFT.
   
   
2. DIVIDE THE DOUGH INTO 2 PIECES ON A BAKING SHEET SHAPING INTO FLATTENED LOGS 1/2" THICK.
   
   
3. BAKE IN A 350° OVEN UNTIL BROWNED. REMOVE FROM THE OVEN AND CUT DIAGNOL SLICES. TURN THE BISCUITS ON THEIR SIDES AND BAKE THEM AGAIN UNTIL LIGHTLY GOLDEN ON BOTH SIDES. DO NOT OVER BAKE
   
   
4. STORE IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE, CAN BE FROZEN UP TO 3 MONTHS