Lemon Curd & Almond Biscotti

Lemon Curd & Almond Biscotti | Fig & Honey

You know those types of recipes that have just stuck with you over the years? Ones that you can turn to and know that they will turn out great. The kind that when you are in a bind, you know you can just whip up with little fuss. This is one of them. I suppose you could call it a family recipe. But not the type that has been passed down over generations and generations. This one was actually given to my mother years ago and over time, both her and I have tweaked it to make it just right.

This biscotti will make you a favorite with your friends and will undeniably result in many requests for the recipe. I have never understood the idea behind “secret family recipes.” For me, food is to be enjoyed by all. So give it a try. Play around with it. Mix and match the ingredients and see what you come up with. I am positive that you will love it!

Lemon Curd & Almond Biscotti | Fig & Honey

Lemon Almond Biscotti

  • 3 cups plain flour
  • 3 oz unsalted butter
  • 2 oz lemon curd
  • 1 cup caster sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 2 tsp baking powder
  • pinch of salt
  • zest of 1 lemon
  • 1 cup of raw almonds
Preheat oven to 325F.Just bung everything except the nuts into an electric mixer. Or just combine everything by hand just until all is evenly combined and a dough has formed. It is like a cookie dough and quite difficult to mix – this is normal! Then stir in the nuts by hand.Divide mixture into two parts. Then, on a cookie sheet, create two long flat logs. I like to make mine about 10cm x about 30/35cm long x 3cm high. Place in the oven for about 20-30 min until they are very lightly browned on top and a toothpick comes out clean. The times are approximate because it really depends on what size you make your logs.Take out of the oven and let sit for about 5 minutes. When slightly cooled, carefully transfer to a cooling rack. The logs easily break so be careful. Let cool completely.Once cool, slice the logs widthwise in about 2 cm thick slices. (This is where it starts to look like biscotti). You can make thicker if you prefer, or cut on a diagonal to make the slices longer. Place all of these slices flat in a single layer back onto the baking sheet. Put back into a 300F oven. Cook for another 20-30 minutes, flipping all the slices halfway through. You want them to be slightly dried out and light brown on both sides. It may take a bit longer, but the longer your cook them, the crunchier they will be!



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