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; 119 grams cornmeal; 3 larges eggs; 3 Tbsps grated lemon zest (from about 3 to 4 lemons); 1 teaspoon salt; 200 grams sugar; 510 grams white chocolate chips; 107 grams coarsely chopped whole almonds

Almond and Lemon Biscotti Dipped in White Chocolate is a gluten free and dairy free hor d'oeuvre. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 20. One serving contains 241 calories, 4g of protein, and 12g of fat. This recipe is typical of Mediterranean cuisine. If you have sugar, cornmeal, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Users who liked this recipe also liked White Chocolate Dipped Lemon-Almond Biscotti, Almond and Lemon Biscotti Dipped in White Chocolate, and Mixed Nut Biscotti Dipped in White Chocolate.

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.

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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.

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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

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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 119grams

cornmeal 3larges

eggs 3Tbsps

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

salt 200grams

sugar 510grams

white chocolate chips 107grams

coarsely chopped whole almonds

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Wilson Creek Coconut with a 5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.