Ingredients for Almond And Lemon Biscotti
- 3 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- zest of 1 large lemon
- 1 cup slivered almonds
- 8 ounces semi-sweet chocolate chips
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How to Make Almond And Lemon Biscotti
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk together 3 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate large bowl, beat 1 cup granulated sugar and 3 large eggs until pale yellow and thick, about 3 minutes.
- Stir in the zest of 1 large lemon.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Stir in 1 cup slivered almonds.
- Let the dough rest for 5 minutes.
- Line a large baking sheet with parchment paper.
- Divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
- 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 down on the baking sheet.
- Bake for 25 minutes, or until pale golden.
- Let cool completely before dipping.
- For the chocolate dip: Melt 8 ounces of your favorite semi-sweet chocolate chips in a heatproof bowl set over a pot of simmering water, stirring until smooth and melted.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
208g
Fat
12g
Carbs
40g
