Biscotti are probably the best-known Italian sweet, and every region has its own specialty, from very simple ones flavored with anise seed to those made with flavored doughs or packed with fruits and nuts. I grew up eating biscotti made with hazelnuts and sometimes dipped in chocolate, and much as I love those, this combination of almond and lemon has become my new fave. They are crunchy and subtly flavored. For a dinner party I dip them in melted white chocolate to make them a little more special.
Recipe information
Yield
makes 20 biscotti
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
Step 3
In another large 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.
Step 4
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 9 x 3 inches. Bake for 35 minutes, or until lightly browned. Cool for 5 minutes.
Step 5
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.
Step 6
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.
Step 7
Dip the 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.
