Tough Cookie Biscotti
There’s a tough cookie on every team, and this tough cookie biscotti is as sweet as it is refreshing. Meyer lemon zest complements the almond and provides a lovely aromatic scent as it bakes (you can also play around with different fruit and nut combinations). This Italian-inspired biscotti is made with no butter and is baked in the oven twice—effectively removing the moisture and resulting in a cookie that is extra crunchy and, well, tough. Perfect for dunking in a cup of hot tea or milk—or for crushing your opponents on the football pitch.
MAKES ABOUT A DOZEN BISCOTTI
- Zest from 2 Meyer lemons
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2½ cups all-purpose flour, plus more for dusting
- ¾ cup dried blueberries
- 1 cup dry toasted slivered almonds
- 4 eggs, at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon fresh lemon juice
Equipment
- Parchment-lined half baking sheet
- Large metal turner
- Serrated knife
- Set an oven rack in the middle position and preheat the oven to 350ºF.
- In a large bowl, use your fingers to rub together the lemon zest and sugar until fragrant.
- Add the baking powder, salt, and flour and mix.
- Toss the blueberries and almonds into the flour mixture and set aside.
- In a small bowl, whisk together the eggs, vanilla, almond extract, lemon juice, and 1 teaspoon water.
- Pour the egg mixture into the flour mixture and, using your hands, combine the ingredients. Then knead to form a dough that holds together.
- Transfer the dough to the prepared baking sheet and, using your hands, shape into a 6 × 9-inch loaf.
- Dust the top with flour and bake for 30 minutes, or until fragrant, toasted, and the top starts to crack and expand. Transfer to a wooden cutting board to cool.
- Use the serrated knife to cut the biscotti into slices ½ to ¾ inch thick.
- Place the biscotti back on the baking sheet, with the flat side up.
- Return the biscotti to the oven and bake for about 20 more minutes, flipping halfway through. The biscotti are done when the tops turn golden. Remove and let cool before serving. Store in an airtight container lined with parchment paper (to absorb excess moisture) at room temperature for up to 4 weeks.