1 Video | Photo: Almond and Lemon Biscotti Dipped in White Chocolate Recipe
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.
SERVINGS: 20 (PER BISCOTTI); Calories: 268; Total Fat: 11 grams; Saturated Fat: 5.5 grams; Protein: 5 grams; Total carbohydrates: 39 grams; Sugar: 26 grams Fiber: 1 grams; Cholesterol: 40 milligrams; Sodium: 191 milligrams
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By res judicata
on March 19, 2013
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It wasn't so easy to chop the almonds. I tried doing it per Giada's video, but mine flew off the cutting board in all directions. Might be easier to pulse them in a food processor. Otherwise, they were very easy to make. Dough is not a problem to handle, as appears to be the case with other biscotti recipes.
I agree with the many reviewers who suggested cutting down the second baking time. It dries them out too much. Next time, I will try five to ten minutes for the second bake.
I had only about 1/4 cup of cornmeal in my pantry, so that's all I used. It added a nice texture without being gritty. I left the biscotti plain; did not dip in chocolate as recommended.
I love the taste of these. With a shorter second baking time, they should be perfect.
By areda_5153225
New York, NY
on February 15, 2013
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I think the second baking absolutely ruined them for me. They we hard as rocks and folks were concerned about dental work when trying to bite into them (definitely not something anyone wants to hear at a table full of guests. If i ever made them again, would definitely cut the second baking time for the sliced biscotti in half (or less. After dipping them in tea/coffee, they were easier to bite and the flavor was just ok - didn't mind the cornmeal and like that it added texture and color. I did dip them in the white chocolate, just don't burn the white chocolate and keep stirring.
By Lisastars
PA
on February 10, 2013
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I am so happy with how these turned it. It was my first try at making biscotti. I was trying to replicate the vanilla almond biscotti you get at Starbucks, so I used the zest from only 1 lemon and added a tsp. of vanilla. I think there is room to play with the flavors in this recipe. I too used Indian Head cornmeal and had no problems with either grittiness or the batter being too loose or tight. I did not dip these in chocolate, but think they are fabulous as is.
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