Lemon Biscotti with Almonds and Chocolate

Lemon Biscotti with Almonds and Chocolate

It’s Christmas season, and we’ve forever been promising friends that we would make them a batch of biscotti cookies to enjoy with their morning coffee.  They’re originally from England and had previously supplied us with a tray of their fabulous scones, so it seemed only fair.  The other night I was lost in reading something or other that must have reminded me of our promise, because suddenly I realized that it was time to make good!  I set a reminder for myself for the next day, and when my alarm went off I began cooking.  Fun!

I’ve made biscotti before, but I don’t have any particular recipes bookmarked, so my first order of business was to decide what to make!  A quick Google search turned up a number of candidates, but I’m always partial to lemon so this particular recipe from Giada de Laurentis seemed like a great place to start.  Her recipe ends by dipping the cookies into the chocolate, but I altered it slightly so that I could include both white and dark chocolate.  The resulting cookies are quite delicious, and our British friends seemed pleased.  That’s what the holidays are about, right?  Doing the little things to put smiles on the faces of others.  Here’s wishing you a happy holiday season, too!

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
  • 9 ounces white chocolate chips
  • 9 ounces dark semi-sweet chocolate chips
  • fat free skim milk

Preparation

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 two medium bowls, one for the dark chocolate and one for the white chocolate. Place the bowls over pans of simmering water, making sure the bottom of each pan does not touch the water. Stir until the chocolate is melted and smooth.  Add a small amount of skim milk to the chocolate to smooth to a consistency where it can be drizzled over the cookies.  Using a spoon, drizzle the dark chocolate over one half of each biscotti.  Repeat over that same half with the white chocolate.  Set the biscotti on a piece of wax paper until the chocolate has hardened. Store in an airtight container.

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6 Responses to Lemon Biscotti with Almonds and Chocolate

  1. Jay says:

    Informative article, just what I needed.

  2. The Smith's says:

    And Nate ,they were well worth the very very long wait!

  3. cathincolor says:

    Loved them with my coffee!

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