Almond and Lemon Biscotti Dipped in White Chocolate

Name: Almond and Lemon Biscotti Dipped in White Chocolate
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons baking powder; 177 milliliters cornmeal; 3 larges eggs; 3 Tbsps grated lemon zest (from about 3 to 4 lemons); 1 teaspoon salt; 237 milliliters sugar; 510 grams white chocolate chips; 177 milliliters coarsely chopped whole almonds

Almond and Lemon Biscotti Dipped in White Chocolate is a gluten free and dairy free hor d'oeuvre. This recipe serves 20. One portion of this dish contains around 4g of protein, 12g of fat, and a total of 240 calories. If you have baking powder, cornmeal, almonds, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Baking Paper

Baking Sheet

Whisk

Bowl

In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes.

Ingredients you will need

Sugar

Egg

Equipment you will use

Bowl

Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds.

Ingredients you will need

Lemon Zest

Almonds

Dough

All Purpose Flour

Let the dough rest for 5 minutes.

Ingredients you will need

Dough

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.

Ingredients you will need

Mounds Bar

Dough

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Biscotti

Equipment you will use

Serrated Knife

Baking Sheet

Oven

Bake until the cookies are pale golden, about 25 minutes.

Ingredients you will need

Equipment you will use

Oven

Let cool completely.

Place the chocolate chips in a medium bowl.

Ingredients you will need

Chocolate Chips

Equipment you will use

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.

Ingredients you will need

Chocolate

Biscotti

Water

Dip

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Bowl

Frying Pan

Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Ingredients you will need

Chocolate

Biscotti

Equipment you will use

Baking Sheet

Wire Rack

Equipment

Ingredients

Servings:

2teaspoons

baking powder 177milliliters

cornmeal 3larges

eggs 3Tbsps

grated lemon zest (from about 3 to 4 lemons)1teaspoon

salt 237milliliters

sugar 510grams

white chocolate chips 177milliliters

coarsely chopped whole almonds

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.