Even though I am Italian, I have actually never made biscotti, nor do I have a good recipe for biscotti. At least until I found this recipe. This recipe is from the Food Network star Giada DeLaurentiis' new book Weeknights With Giada. It is very easy to do and they taste amazing.
Note About Recipe:
- She has you heat the white chocolate chips on the stove so we can dip the biscotti in them. I could not get the chips to melt correctly and ended up just frosting the biscotti. You should melt the chocolate chips according to the directions on their package and if it does not turn out you can frost the biscotti instead of dipping, they still taste amazing.
- 2 cups all purpose flour
- 3/4 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup sugar
- 3 large eggs
- 3 tablespoons grated lemon zest (from 3 or 4 lemons)
- 3/4 cup coarsely chopped whole almonds
- 2 1/2 cups white chocolate chips
Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder and salt.
In another bowl, beat the sugar and eggs with an electric mixer until pale yellow, about 3 minutes.
Mix in the lemon zest and then the flour mixture, and beat until just blended. ( The dough will be sticky ). Stir in the almonds. Let the dough rest for 5 minutes.
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 loaves, each 9x3 inches.
Bake for 35 minutes, or 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 up on the same baking sheet.
Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Pour the chocolate chips into a heat-proof bowl. Place the bowl over a pan of gently simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth, about 3 minutes.
Dip t he end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.