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
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 84 reviews
By sandykohn
on January 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have been making biscotti for years and have tried many, many recipes. I found this one far too dry and I think it was the cornmeal which has a distinct taste and, in my opinion, not a pleasant one. I think I would try this again and play with it to eliminate the cornmeal in some way.
By kelli8271
on December 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was a little nervous about this recipe because of some of the negative reviews but it turned out great. The only alteration I made was I added 1/2 teaspoon of almond extract and 1/2 teaspoon of lemon extract because I like those flavors to really come through. They tast delicious. For those who have complained about sticky dough or the hardness after baked, biscotti dough is supposed to be sticky and the cookie is meant to be dipped in coffee so it needs to be hard to hold up to dunking.
By rvenckus
on December 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were actually very easy to make. I used whole wheat flour and they turned out wonderful and are a perfect dunking cookie, as a biscotti should be.
Read all 84 reviews