Almond And Lemon Biscotti Recipe

Ingredients for Almond And Lemon Biscotti

• 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
• Whole Almond

How to Make Almond And Lemon Biscotti

1. Preheat oven to 325°F (160°C).
2. In a large bowl, whisk together 3 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. In a separate large bowl, beat 1 cup granulated sugar and 3 large eggs until pale yellow and thick, about 3 minutes.
4. Stir in the zest of 1 large lemon.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
6. Stir in 1 cup slivered almonds.
7. Let the dough rest for 5 minutes.
8. Line a large baking sheet with parchment paper.
9. Divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
10. Bake for 35 minutes, or until lightly browned.
11. Cool for 5 minutes.
12. Using a serrated knife, cut the logs crosswise into 3/4-inch thick diagonal slices.
13. Arrange the biscotti cut-side down on the baking sheet.
14. Bake for 25 minutes, or until pale golden.
15. Let cool completely before dipping.
16. 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.