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Almond and Lemon Biscotti Dipped in White Chocolate Recipe

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This recipe for Almond and Lemon Biscotti Dipped in White Chocolate, by , is from Berta's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Giada De Laurentiis


2 c. all-purpose flour
c. cornmeal
1 tsp. baking powder
1 tsp. salt
1 c. sugar
3 large eggs
3 T. grated lemon zest (from 3-4 lemons)
c. coarsely chopped whole almonds
18 oz. white chocolate chips

1. Preheat the oven to 325 F.
2. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. 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 (dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
4. 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 (9x3) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 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.
5. Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir Neil the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack that is set over a baking sheet, until the chocolate has hardened. Store in an airtight container.




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