A few months ago we had the pleasure of interviewing designer Lela Rose. While I couldn’t wait to ask about things such as dressing the Bush twins for their father’s inauguration, and her well known collaborations with brands such as Target and Payless- what I’ll always remember about our conversation is her clear love of cooking and entertaining. To my delight after the interview she shared a few of her favorite recipes- one of which was for her famous almond biscotti. Because next time you’re looking to get your domestic diva on- what could be more chic than making biscotti perfected by a world famous designer?
- 2 cups sugar
- 1 heaping tablespoon baking powder
- Zest of 3 lemons
- 4 eggs
- 2 3⁄4 cups of white flour
- 2 cups of almonds
- 1⁄4 cup of whole wheat flour
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 flour by hand until you have a loaf of dough.
Preheat oven to 325 degrees. Place parchment paper on 2 baking sheets and split load into two. Place one load on each sheet and press dough flat to cover the entire baking sheet. Press in 1 1⁄2 – 2 cups of 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 1⁄4’’ – 1⁄2’’ 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.