My Von Trapp-like Escape from the Evil Baking Nazis and How I Lived to Share a Biscotti Recipe with the World

I don't have my camera with me today so the picture I'm providing for this week's recipe is from my Blackberry camera and is of horrible quality. Then again, who really reads this blog anyway? Most of our fans are on Facebook. Ha!

I've mentioned before that I absolutely hate baking. I do. It's too technical. I like things that you can add your own flair too and baking is just not one of those things. That being said, I'm addicted to making biscotti. I tried selling my biscotti (because it really is that good) but I live in a place where when I mentioned biscotti I got a "WTF is that?" kind of reaction to it. Also, I was banned from a Facebook baking group where people sold baked goods because they thought I was being racist on my page when I was making fun of my family's Mexicaness. Yeah, yeah, Zieg Hiel, baker Nazis.

No, I'm not bitter at all. I mean, a place where people are too lazy to make banana pudding with meringue instead of whipped cream is a place far too inferior for me and any of my lovelies. Right? Off topic, but while we're talking about toppings on desserts, can we please do something about fondant? It's gross and pretty inedible. It tastes like sugary dough. If you must mold something, use marzipan. It's so much better, you guys.

I really don't have much time to make a long post today since I am only borrowing the computer and my grandma needs help checking her email, my boyfriend needs to check his Facebook and my cousin needs to online game, so I'm going to just jump ahead and post the delicious Lemon-Almond Biscotti recipe. For those that don't know what biscotti is, it's a hard twice baked cookie used for dipping in coffee, tea, hot chocolate and even a nice dessert wine. Enjoy!

Lemon-Almond Biscotti

1/3 cup margarine (butter softened)

2/3 cup granulated sugar

2 tbsps lemon rind (grated fresh)

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

2 large eggs

2 1/2 cups all-purpose flour

1/2 cup slivered almond 

Preheat oven to 375*F.

Beat butter until light and fluffy.

Mix in all ingredients to butter except for flour and almonds.

Slowly stir in flour to mixture.

Add in almonds.

Roll into 9 inch logs.

Flatten slightly so that they look like loaves.

Bake for 20 minutes on nonstick baking sheet.

Remove from oven and cool for EXACTLY 1 hour. No exceptions.

After 1 hour, take a serrated knife and diagonally slice into 1/2 inch thick slices.

Place cut slice down on baking sheet and place bake in 375* oven for 8 minutes.

Flip slices over and bake for another 8-10 minutes.

Once cooled dip in lemon icing.

Lemon Icing

1 tsp lemon rind

1 C confectioner's sugar

2 TBS milk

Mix all together. Add more milk for a thinner glaze or more sugar for a thicker glaze. 

Pin It