Almond and Lemon Biscotti Dipped in White Chocolate

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Cakes, Cookies and Ice Cream

Rated: 5 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
20 biscotti

Times:

Prep: 25 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 25 min

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Ingredients

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Directions

Preheat the oven to 325 degrees F.

Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.

Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

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Comments & Reviews

recipe Almond and Lemon Biscotti Dipped in White Chocolate
natalie new york, NY 11-09-2009
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Amazing! Maybe a little less time in oven though...
Rated: 5 stars out of 5

i made these last night for my family, and i have to say, these came out way better than i expected. the only thing i would... say is that if you have a nice, new convection oven, you really want to err on the side of safety with the cooking time - i did mine for 30 minutes the first time, and 20 minutes the second time, and i still wished that i had taken them out just a few minutes earlier both times (though everyone in my family seemed to think i was crazy when i said that, so who knows). these really are ideal for dipping into a coffee - the coffee softens the cookie just a bit, and then it's just amazing. i think next time i'd like to try something with hazelnuts and orange instead (i bet you could just substitute those for the lemon and almond, and they would come out just the same). also, my husband had the idea to dip one entire cut side of the biscotti on the chocolate, rather than an end, which i think would have helped, too (near the end of the dipping process, the chocolate started to seize up a bit, since there wasn't much left in the bowl, and that probably could have been avoided if i had just dipped a side, rather than an end).Read more
recipe Almond and Lemon Biscotti Dipped in White Chocolate
Kevin Fairfield, CA 11-08-2009
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Better Than I Expected
Rated: 5 stars out of 5

I like Biscotti so I wanted to try this, but I really didn't think they would turn out as well as they did. They were nice... and crunchy. I substituted 1 tsp almond extract for the lemon zest; not a fan of lemon. I ate them plain and dipped in semi-sweet chocolate chips, not white chocolate. They were excellent.Read more
recipe Almond and Lemon Biscotti Dipped in White Chocolate
aparna cincinnatio, OH 10-28-2009
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awesome
Rated: 5 stars out of 5

Totally amazing and simple....even my 4 year old sonloves to dip into his milk!!!
recipe Almond and Lemon Biscotti Dipped in White Chocolate
raghad corona, CA 10-23-2009
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I can't beleive there is NO butter!!!
Rated: 5 stars out of 5

My mom watched this episode and scribbled down the recipe. I made it for her today after I read through it and discovered... that there was NO BUTTER. This was very intriguing for me because Giada and all the other FN chefs really overdue the fat content usually. Anyway, I went and bought all the stuff and started making it. The most annoying part was zesting all those lemons. I used up 4 lemons. Everything else was SUPER easy! It was in the oven within 15 minutes. The house smelled amazing while it was baking. I followed the advice of other raters and added vanilla to the mix and I under baked it by 5 minutes the second time around. I dipped each piece in chocolate on the bottom instead of just halfway through. My mom and everyone else loved it! My mom commented that it was a little over baked, despite having under baked it according to Giada's timing. Also, with the strong flavors of the lemon zest and white chocolate, we couldn't really taste the nuts anymore, and the crunch of the biscotti is enough crisp, it didn't need more... I will definitely make this again! Read more
recipe Almond and Lemon Biscotti Dipped in White Chocolate
elaine danvers, MA 10-15-2009
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Amazing and easy!!!
Rated: 5 stars out of 5

I didn't have any cornmeal, so I used oatmeal and put it in the food processor to make it powdery. They are delicious!!!!!!!... Read more
recipe Almond and Lemon Biscotti Dipped in White Chocolate
HOLLY Tustin, CA 10-14-2009
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Easy and satisfying!
Rated: 5 stars out of 5

Watching Giada make this from items I regularly stock in my pantry made it easy to run into the kitchen and throw these... together. It's so simple and they tasted better than any biscotti we've ever purchased at a coffee shop (and we've eaten many!) I had to use less-salt roasted almonds because that's what I had in the house, but I did rinse the external salt off and dried them before I chopped them. Worked fine in the recipe. I also substituted Corn grits(polenta) for the corn meal, but I wouldn't recommend it because it had a little too much "bite" when you crunched on a grain. Enjoy!Read more