Almond and Lemon Biscotti Dipped in White Chocolate

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Very Easy to make and great flavor. I did add a teaspoon of almond extract. My problem is Biscotti, not just from this recipe but others too, is so hard.

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I have got nothing but rave reviews each and every time I make these...everone LOVES them. I make these every time I am responsible for cookies since they are always such a hit! Definately used white chocolate that is made for dipping, not chips because they have a stabilizer in them that makes dipping really difficult. Instead of dipping the cookies long-ways I dip them side-ways so there's a little chocolate in each bite.

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I thought these were lovely... I did add a bit of almond extract to mine just because I really like the almond flavoring, and then I also made some of the white chocolate green and dipped the biscotti in the White Chocolate then drizzled green over top!!!! They are lovely and beautiful!!! = This is a fabulous recipe!!! Nice and crispy!!! =

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Absolutely delicious. To make applying the chocolate easier than dunking and much less messy: slide the sliced biscotti right off the cutting board onto a cookie sheet, and try and slide them so the whole thing stands up with biscotti barely spread apart. THEN from a heated double boiler, drizzle the chocolate(s over the tops of the pieces. I also drizzle with a little tart chocolate to cut sweetness. Then let set. This is so much easier than dippy each cookie in chocolate, then laying on racks. Save yourself tons of time.

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Once more, thanks Giada the Biscottis were excellent!

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They were really good but i think next time i will omit the lemon zest.

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They are OK, I think they are to grainy from the corn meal, they taste a little sandy to me.
For the second batch I have used only 1/2 cup of corn meal and dark chocolate instead; the result was a little better but still quite hard.

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I really liked these Biscotti except something went wrong with the white chocolate. It melted only for a minute so i could dip the biscotti and then suddenly it started hardening up and it was impossible to dip the biscotti! It really never got melty and smooth! The more I heated it the worse it got. It was complicated! What happened! Someone!

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These turned out amazing! I followed the recipe exactly except I use sliced almonds instead of chopped - it's looks prettier when you serve them. Giada is my favorite!

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Not a big fan of Giada, because I rarely like her recipes. But I have to give credit where credit is due.......these are fabulaous and I will be making them again. Not sure what happened to some of the other recipe reviewers, but, the dough was fine. Very sticky as biscotti dough is. You have to measure precicely in baking not matter how good a cook you are.