It is the first day of a new year, and it is close to a full year before we wipe the dust off of the various Christmas cookie recipes. These classic biscotti taste great for Christmas, but thank God it is allowed to bake (and eat) them all year! They taste great with an espresso, a cup of tea or even wine. And guess what. This must be about the only cookie recipe with zero butter or oil! But they are still amazing, so not to worry. Oh, and feel free to double the recipe.
200 g almonds, chopped and lightly roasted
3 egg yolks
250 g sugar
3 TS vanilla sugar
3 egg whites
A pinch of salt
Zest of 1.5 – 2 lemons
400 g flour
1.5 ts baking powder
Start by coarsely chopping the almonds. Heat a frying pan and toss the almonds in the dry, hot pan. Roast them lightly. They should not take much (if any) color, just bring out the flavor a bit.
Beat the sugar, vanilla sugar and the egg yolks until they are kind of creamy.
In a separate bowl, beat the egg whites with the pinch of salt until you can turn the bowl upside down. Gently fold the egg whites into the egg yolks.
Add the almonds and lemon zest, carefully tuck them into the batter.
Lastly add the flour and baking powder. Split the dough in three (or four if you want your biscotti a bit more petit), roll them the length of your baking tray and pat them flat. They should be 1-2 cm thick, and 4-6 cm wide.
Bake them in the middle of your oven at 175 degrees Celsius (350 degrees Fahrenheit) for 30-35 minutes. They should have a nice light brown color.
Take the biscotti out of the oven and immediately cut them. Cut diagonally, 1-2 cm wide, depending on how you like them. Let them cool on a cooling rack.
Once cooled they can be stored in an airtight cookie jar for many days, they look really nice in a Norgesglass. But they will be gone way before they go bad!
Enjoy plain, or with ice cream, with espresso, tea or wine! Yet another reason to love all things Italian. Yum! Or in Norwegian: Nam!