Almond and Lemon Biscotti Dipped in White Chocolate

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Yum!! Loved these! To all of you complaining about the texture-biscotti are supposed to be hard, crumbly cookies, that's why there is no butter or oil in the recipe!! Wonderful when dipped in chocolate and then in my coffee...mmmmmm!! Great recipe Giada :

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This was a super easy recipe and it came out perfect! I loved it with white chocolate. I do think it's better to use appeals vs. chips. I tried chocolate chips and they just don't harden right. Love you Giada!

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Very simple to make.....I followed the recipe but have one major complaint.....this recipe should not have as much salt added, in fact I would go as far as to say cut it out all together. I had to throw it out because it was too salty.

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I like this recipe a lot! The biscotti were perfect for dipping in coffee, but I think that I might try some hot chocolate next time. I also used white and milk chocolate for a variation of flavors and they were delicious both ways! I had never made or bought biscotti before and these were a wonderful introduction!

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I followed this recipe exactly and the dough was crumbly and not sticky as stated. I baked it anyway and it just fell apart. What a waste of ingredients.

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It was wonderful!!! The white chocolate was a nice touch on the biscotti!!! Next time I will try Milk Chocolate!!! :

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I will never buy biscotti again - these turned out exactly like the ones I used to buy! I read the reviews first and made a few modifications. I used 1 1/4 cups of whole wheat pastry flour and 1 1/4 cups of unbleached white flour (eliminated the corn meal. I also added 2 tablespoons of unsalted butter. I added the zest of two lemons instead of three. Also, as suggested, I baked them the second time for 20 minutes instead of 25. Lastly,I used melted 70% cocoa instead of white chips - Perfect!

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This was delicious! I gave them away to friends to have with their morning coffee so I didn't eat them all myself. I could've baked them longer the second time and they would've been crunchier. My fault though.

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I have made this recipe countless times with different twists to it. My favorite way is to substitute yellow corn meal for white corn meal. It will make the biscotti less colorful, but it will be less grainy. I also substitute out the almonds for almond extract since the flavor comes through more. When I dip the biscotti in the white chocolate, I then sprinkle with sliced almonds. Delicious!

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So good!!!! Only thing i would do differently is after you cut them bake them on their side for only about 20 min and then take them immediately off the pan and put them on a cooling rack. This way they will still be hard but not too hard.

This recipe was so great!