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Nutty/Lemony Biscotti Dipped in White Chocolate

Nutty/Lemony Biscotti Dipped in White Chocolate

2 c. flour
¾ c. cornmeal
1 ½ t. baking powder
1 t. salt
1 c. sugar
3 eggs
Zest of 4 lemons
1 c. coarsely chopped whole almonds
18 oz. white chocolate chips

  1. Preheat oven 325. Line large baking sheet with parchment paper.
  2. In large bowl, whisk together flour, cornmeal, baking powder and salt.
  3. In another large bowl, beat sugar and eggs with electric mixer for about 3 minutes.
  4. Mix in zest and then flour mixture and beat until just blended. Dough will be sticky.
  5. Stir in almonds. Let dough rest 5 minutes.
  6. Divide dough evenly into 2 mounds and place on prepared baking sheet.
  7. With moist hands, space the dough evenly apart and form into 2 (9×3”) logs.
  8. Bake 35 minutes or until lightly browned. Cool 5 minutes.
  9. With serrated knife, cut logs crosswise into ¾” thick diagonal slices.
  10. Arrange the biscotti cut side down on same baking sheet.
  11. Bake until golden brown, another 25 minutes. Let cool completely.
  12. Place chocolate chips in bowl. Place bowl over a pan of simmering water, make sure bottom of pan does not touch the water.
  13. Stir until chocolate is melted and smooth.
  14. Dip end of each biscotti into chocolate.
  15. Transfer to wire rack, set over a baking sheet until chocolate hardens. Store in airtight container.
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