Almond, Citrus & Currant Biscotti
Recipe type: baked goods, breakfast, cookie, dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2½ dozen
These citrusy biscotti will brighten any morning. Or afternoon. Or evening, for that matter.
  • 2 c. All-Purpose Flour
  • ¾ c. Cornmeal
  • 1½ tsp. Baking Powder
  • 1 tsp. Kosher Salt
  • 1 c. Sugar
  • 3 Eggs
  • zest of 1 Orange
  • zest of 2 Lemons
  • 1 c. Roasted Almonds
  • ½ c. Dried Currants
  1. Preheat oven to 325°. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In the bowl of an electric mixer, beat the eggs and sugar until pale yellow, about 3 minutes. Stir in the citrus zest. Now add the flour mixture and mix until just incorporated. Stir in the almonds and currants.
  3. Transfer the dough to the parchment-lined baking sheet, dividing it into 2 equal mounds and pat each mound into an 8" x 4" log. Keep a little bowl of water nearby to moisten your hands and keep the dough from sticking to your palms.
  4. Bake until the logs are light gold, 35-40 minutes. Remove and cool for 5-10 minutes.
  5. After the logs have cooled a bit, use a serrated knife and cut each log, crosswise, into ½" slices. Use short sawing motions while holding the log steady to cut through the almonds without shattering the biscotto (you're bound to have a few that crumble/snacks for the baker along the way). Arrange the biscotti on the baking sheet (you will likely need a second), return to the oven, and bake until golden, 20-25 minutes. Allow to cool and store in an airtight container at room temperature. Biscotti will keep well for quite some time, though mine never seem to last more than a couple of days.
Recipe by strawberryplum at