Strawberries signal the start of the summer for us. Yet, the strawberry season always ends way too soon. While we can still get them at the grocery store, they aren’t as sweet those bought at the local farmer’s market or picked right from the field. When we go to weigh and pay for the strawberries we pick, covered in berry juice with seeds between our teeth, I always feel as if we should be paying for a pound more, considering the amount of taste testing or quality control the kids engage in. While we enjoyed our fair share of strawberry strata, strawberry muffins, strawberry shortcake, and strawberry smoothies, we are still looking for ways to enjoy those juicy red berries, almost like holding onto summer for just a bit longer.
Upon the recommendation of a friend, the kids and I took a road trip to check out a new store, Jeppi’s Nut and Candy. In addition to a good selection of nuts and sweets, we found these wonderful dried strawberries. And what goes better with strawberries than lemon. So we added some crushed lemon drops to create a truly sweet and sticky bite of summer.
A word of caution, when handling the biscotti right out of the oven, whether to move the logs to wire cooling racks or to flip the biscotti during a second bake, the melted lemon drops are extremely hot.
Strawberry Lemon Drop and Almond Biscotti
2 ½ cups all purpose flour
½ cup almond flour
½ cup granulated sugar
2 teaspoons double-acting baking powder
1 teaspoon salt
1 tsp almond extract
Zest of one lemon
1 cup chopped dried strawberries
½ cup whole almonds
½ cup crushed lemon drops or about 20 lemon drops
1. Preheat the oven to 350 degrees and place the rack in the middle of the oven.
2. In a large flat bottomed bowl, whisk together the flour, almond flour, sugar, baking powder, and salt.
3. In a smaller bowl, whisk together the eggs, almond extract, and lemon zest.
4. With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.
5. Add the strawberries, almonds, and lemon drops, and knead the dough until incorporated, about 20 times.
6. Separate the dough in half. Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs, the dough will spread as it bakes. Press the top of each log with granulated sugar.
7. Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.
8. Transfer biscotti logs to a cutting board. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.
What to do with the ends #7: Set the ends up like dominoes.