Do you love them or Hate them?
Seems as though people either love them or they hate them. In my opinion , Biscotti gets a total bad rap. Store bought Biscotti, I find, are rock hard like dog biscuits, hence the many non fans of this twice baked Italian cookie creation. But some Italian Biscotti can be deliciously tender, and although they look super difficult to make, Biscotti cookies are quite simple. Mind you there are a few extra steps with baking the log, slicing into cookies and then re-baking them. But believe me the reward outweighs the labor involved with these little babies.
Bake shops make fresh biscotti in a multitude of flavors and mix-ins. Almost any combination of flavors. My Almond-White Chocolate Lemon Biscotti combine one of my favorite flavor combinations, white chocolate and lemon with the addition of chopped almonds and a touch of almond extract. Perfect for a weekend cup of coffee or tea next to a bright sunny window. Better yet for a quick after dinner dessert with an espresso. Go ahead and crank up the oven and give this easy biscotti recipe a try, then tell me what you think.
- Almond Biscotti
- 2 cups All-Purpose Flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons butter, cold cut into cubes
- zest of 1 lemon
- 1 cup slivered almonds, toasted and coarsly chopped
- 2 large eggs
- 3 tablespoon fresh lemon juice
- 1 teaspoon almond extract
- White Chocolate Dip
- 8oz white chocolate
- ¼ cup slivered almonds, toasted and finely chopped
- Lemon Drizzle
- ½-3/4 cup confectioners sugar
- 1½ teaspoon lemon juice
- 1 teaspoon whole milk
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread 1¼ cup of slivered almonds on sheet pan and toast for 12-15 minutes watching carefully so the almonds won't burn. Once the almonds have toasted put them aside to cool but reserve the sheet pan with the same parchment paper for baking the biscotti.
- You have two options for chopping the toasted almonds, either in a food processor or by hand. (I prefer to hand chop smaller amounts of nuts) Separate 1 cup of the almonds and coarsely chop them; set aside. Finely chop the remaining ¼ cup.
- In a medium bowl, whisk together the flour, sugars, baking powder and salt until well combined.
- Cut in the butter with a pastry blender, 2 knives or your fingers until the mixture is crumbly and coarse textered. Toss in the 1 cup reserved toasted almonds and the lemon zest; set aside.
- in another medium bowl whisk the eggs, lemon juice and almond extract until well combined. Pour wet ingredients into the flour mixture and stir together with a rubber spatula until the mixture just comes together.
- Turn the rough dough mix out onto a lightly floured surface and with floured hands lightly knead the dough until it comes together and is soft and a bit sticky, generally about 8 turns or so. If the dough is really sticky add in a couple of tablespoons of flour until it is only slightly sticky.
- Form the dough into a rectangular log about 9-10 inches long and about ½ inch thick. Brush off any excess flour if any remain on the dough.
- Bake in the preheated oven for 25-30 minutes, or until the dough is light golden brown on the top and sides and is slightly firm in the center. Reserve the parchment lined sheet pan.
- After removing from oven allow to cool for about 10-12 minutes. When log is easy to handle, cut it into ¾ inch thick slices. Arrange the slices with the cut sides up on the reserved parchment covered sheet pan and return to oven to bake for 8 minutes. After 8 minutes, turn slices over and bake them for an additional 8 minutes on the other side.
- Remove from oven, cool for 5 minutes then transfer cookies to a cooling rack to cool completely. Meanwhile prepare white chocolate and lemon drizzle.
- In a small bowl combine the confectioners sugar, lemon juice and milk and stir well to combine. You may need to adjust the consistancy by adding more confectioners sugar to thicken or more lemon juice to thin. It should be thick enough to cling to the cookie and hold shape yet thin enough to easily drizzle from a fork. Once you've gotten the perfect consistancy set aside.
- In another small microwave safe bowl, melt white chocolate in 10 second incriments, removing and stirring chocolate after each 10 seconds until completely melted and smooth.
- Dip each cooking into warm melted white chocolate in desired style, (I dipped the bottoms, but you can dip half if you prefer) working quickly. Sprinkle reserved ¼ cup of finely chopped toasted almonds over the dipped chocolate while it is still tacky. Gently press down on the almonds so more almonds will adhere.
- With a fork, add lemon drizzle to cookie in a decorative pattern.
- Allow biscotti to dry and set about 20-30 minutes.
- Keep stored in air tight container for up to 2 weeks or freeze plain undecorated biscotti, for up to 2 months.