Milan fashion week isn’t the only place you can enjoy biscotti after dinner. Now you can make it in your own kitchen with designer Lela Rose’s yummy recipe.
Lela Rose’s Biscotti
2 cups sugar
Zest of 3 lemons
2-3/4 cups white flour + 1/4 cup of whole wheat flour
1 heaping tablespoon baking powder
Pour sugar into a large bowl; add lemon zest and mix together with fingers. Then add all flour and baking powder; mix with fork. Make a well in the center and add eggs; knead them into the flour by hand until you have a loaf of dough.
p>Directions: Preheat oven to 325 degrees. Place parchment paper on 2 baking sheets and split loaf into two. Place one loaf on each sheet and press dough flat to cover the entire baking sheet. Press in 1 ½ – 2 cups raw almonds per sheet into dough. Bake for 12-15 minutes until golden brown. Remove from oven and let cool for about 30 minutes. When cool, remove from parchment paper and slice diagonally into ¼”- ½” long strips. Lay cookie on its side back on baking sheet (parchment paper is no longer necessary) and bake again for 12 minutes. Biscotti saves well and can last for several days.