Almond and Lemon Biscotti with White Chocolate Drizzle

20 Feb

Yesterday evening I went to a little gathering at my friend’s house. She makes delightful homemade chai tea, so I thought I’d bring along a treat to accompany it.

At first, my first experience in making biscotti was something of a misadventure. The original recipe by Giada calls for white chocolate chips melted over a double-boiler. I tried her strategy but failed miserably, I think because despite my best efforts, the hot water touched the bottom of the bowl above it. The result was a disastrous big lump of white chocolate. That was the last of my white chocolate chips, so I was desperate to save it. The biscotti is somewhat savory and needs the white chocolate for sweetness. So I foolishly added heavy cream to the white chococlate lump. Suffice it to say, that did not work…AT ALL.

At that point, it was almost time for me to get ready to leave, and I could not arrive with naked biscotti. Suddenly, I remembered making white chocolate cake a while back with some Baker’s white chocolate bars. Could it be that I had some left?? I frantically searched through my cupboard, and alas, there it was! And just enough for my biscotti. A sense of relief washed over me.

Of course, I had learned my lesson and did not try to get fancy with the double-boiler again. Instead, I melted the chocolate in the microwave and got a much better result.

The biscotti turned out quite nice. The cornmeal makes them taste authentic and rustic (but you may not like the addition of cornmeal if you’re opposed to a somewhat gritty texture). They are also quite firm, even though I reduced the cooking time and temperature from the original recipe. But, biscotti are supposed to be firm– they soften up when you dip them in your coffee or tea. That is their purpose, after all.

Delicious morning treat

Almond and Lemon Biscotti with White Chocolate Drizzle (adapted from recipe by Giada De Laurentiis)

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 3 tablespoons grated lemon zest (from about 3 to 4 lemons)
  • 3/4 cup coarsely chopped whole almonds
  • 5 ounces white chocolate

Preparation:

  • Preheat the oven to 325 degrees F.
  • Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
  • In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, 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 (9 by-3-inch) logs. Bake for 35 minutes 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 same baking sheet. Bake for 10 minutes. Turn off the the oven, but leave the biscotti in for approximately 10 minutes longer. The biscotti should be pale golden. Let cool completely.
  • Place the white chocolate bars in a microwave-safe medium bowl. Microwave as box or bag directs (usually microwave for 30 seconds on high, stir, then microwave 50 seconds more, and finally stir until melted and smooth).
  • With a spoon, drizzle white chocolate over biscotti. Let sit until white chocolate has hardened. Store in an airtight container.

Makes 20 biscotti.

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10 Responses to “Almond and Lemon Biscotti with White Chocolate Drizzle”

  1. Edible Rose February 21, 2011 at 2:28 pm #

    Oh hello!!!! These are going straight on my ‘to bake’ list, they look amazing.

    • yumtherapy February 21, 2011 at 2:31 pm #

      Thanks 🙂 They are scrumptious. I’ve had far too many cups of tea since baking them, just so I can have biscotti along with it.

      • Edible Rose February 21, 2011 at 2:50 pm #

        Oh I cant wait til I can get the ingredients! Cant you post me some? 😉

        Thanks for the inspiration x

  2. yumtherapy February 21, 2011 at 2:57 pm #

    Haha…if you mail me your cupcakes, I’ll mail you my biscotti! =D

  3. birdonawire23 February 25, 2011 at 3:11 pm #

    It’s so funny that you posted this because the other day I was thinking, hmm I wonder if Kasey has any recipes for biscotti. Eating biscotti with coffee or tea always feels like such a comfort to me!

    • yumtherapy February 25, 2011 at 6:06 pm #

      Wow! Guess I’m a mind-reader 🙂

  4. Christine February 26, 2011 at 3:14 pm #

    Ooh, yummers! These look so pro.

    Almond + fruit = awesome. Almond + fruit + chocolate = awesome overload!

    • yumtherapy February 26, 2011 at 3:21 pm #

      Hehe, thanks! Almonds + fruit + chocolate + tea = awesome times infinity!

Trackbacks/Pingbacks

  1. “Black and Blue” Muffins with Almond Streusel « Yum! Therapy - February 27, 2011

    […] *frustration* So I went to plan B: almonds. I also love almonds, and had lots leftover from making Almond & Lemon Biscotti with White Chocolate Drizzle. So I used almonds […]

  2. Sweet Relief « Now & Then Delicious - March 21, 2011

    […] Done grabbed me because it was so simple and the picture looked so delicious. The second from Yum!Therapy looked a little more complicated ingredient wise but had me sold from the minute I saw the words […]

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