White Chocolate Dipped Lemon-Almond Biscotti
White Chocolate Dipped Lemon-Almond Biscotti might be just the Mediterranean recipe you are searching for. For 89 cents per serving, you get a dessert that serves 20. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 285 calories. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Serious Eats has 137 fans. It is a good option if you're following a dairy free diet. Head to the store and pick up lemon zest, almonds, eggs, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so great. Almond and Lemon Biscotti Dipped in White Chocolate, Mixed Nut Biscotti Dipped in White Chocolate, and Cranberry and Pistachio Biscotti Dipped in White Chocolate are very similar to this recipe.
Servings: 20
Ingredients:
2 cups all purpose flour
3/4 cup almonds, roughly chopped
1 1/2 teaspoons baking powder
3 large eggs
1 teaspoon kosher salt
2 1/2 teaspoons grated lemon zest
1 cup sugar
18 ounces white chocolate
3/4 cup fine yellow cornmeal
Equipment:
baking paper
baking sheet
oven
bowl
serrated knife
paper towels
wire rack
Cooking instruction summary:
Procedures 1 Preheat oven to 325 degrees. Line two baking sheets with parchment paper. 2 In a medium bowl, mix together flour, cornmeal, salt, and baking powder until combined. 3 In large bowl, beat together eggs and sugar until light yellow in color, about 3 minutes. 4 Beat in lemon zest. Beat in flour mixture in three additions, mixing each time until just combined. Stir in almonds. Let dough rest for 5 minutes. 5 Divide dough into two balls. Shape each half into a log that is 9 inches long and three inches wide. Place on one baking sheet and bake until golden, 35 minutes. Let dough cool for 5 minutes then use a sharp serrated knife to slice each log into 3/4 inch thick slices. Slice on the diagonal for the best shape. Place biscotti cut side up on baking sheets. Bake cookies until golden and dry, another 25 minutes. Let cookies cool to room temperature. 6 Set a wire rack over a layer of paper towels or a baking sheet. Melt the chocolate in a double a boiler. Dip one end of each biscotti in melted white chocolate, then lay it on the wire rack. Let chocolate set before eating.
Step by step:
1. 1
2. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
3. 2
4. In a medium bowl, mix together flour, cornmeal, salt, and baking powder until combined.
5. 3
6. In large bowl, beat together eggs and sugar until light yellow in color, about 3 minutes.
7. 4
8. Beat in lemon zest. Beat in flour mixture in three additions, mixing each time until just combined. Stir in almonds.
9. Let dough rest for 5 minutes.
10. 5
11. Divide dough into two balls. Shape each half into a log that is 9 inches long and three inches wide.
12. Place on one baking sheet and bake until golden, 35 minutes.
13. Let dough cool for 5 minutes then use a sharp serrated knife to slice each log into 3/4 inch thick slices. Slice on the diagonal for the best shape.
14. Place biscotti cut side up on baking sheets.
15. Bake cookies until golden and dry, another 25 minutes.
16. Let cookies cool to room temperature.
17. 6
18. Set a wire rack over a layer of paper towels or a baking sheet. Melt the chocolate in a double a boiler. Dip one end of each biscotti in melted white chocolate, then lay it on the wire rack.
19. Let chocolate set before eating.
Nutrition Information:
covered percent of daily need
