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    You are in: Home / Recipes / Almond and Lemon Biscotti Recipe
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    Almond and Lemon Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    kda949's Note:

    This is from Giada de Laurentis' Every Day Food show. I'm adding it here because I can never find recipes a second time on the Food Network website. These are yummy biscotti dipped in meleted chocolate for extra yummyness!

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    Ingredients:

    Serves: 4-6

    Yield:

    pieces

    Units: US | Metric

    • 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 almond
    • 18 ounces , white (she used white on the show, but you can't go wrong with dark!) or 18 ounces dark chocolate (she used white on the show, but you can't go wrong with dark!)

    Directions:

    1. 1
      Preheat the oven to 325 degrees.
    2. 2
      In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
    3. 3
      In another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
    4. 4
      Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky).
    5. 5
      Stir in the almonds. Let the dough rest for 5 minutes.
    6. 6
      Line a large baking sheet with parchment paper. Divide the dough evenly into 2 equal mounds and place on the baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
    7. 7
      Bake for 35 minutes until lightly browned. Cool for 5 minutes.
    8. 8
      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 until the cookies are pale golden, about 25 minutes. Let cool completely.
    9. 9
      To make the chocolate for dipping: Melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. If you keep going until they are melted smooth sometimes you can burn them!).

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    Ratings & Reviews:

    • on January 07, 2011

      45

      After having concerns about what the texture of the cornmeal would taste like in these cookies, I read many reviews on the Food Network website where the recipe is posted. Many people who posted reviews did not like the cornmeal in the cookies so I opted to take it out. Instead, I added 1/2 cup of butter for a more "traditional" biscotti----not so gritty. Also, instead of melting the white chocolate and using it for dipping, I simply chopped it and tossed it into the batter. All in all, a lovely lemony flavour.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Almond and Lemon Biscotti

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 716.9
     
    Calories from Fat 168
    23%
    Total Fat 18.7 g
    28%
    Saturated Fat 2.4 g
    12%
    Cholesterol 158.6 mg
    52%
    Sodium 779.8 mg
    32%
    Total Carbohydrate 121.9 g
    40%
    Dietary Fiber 7.0 g
    28%
    Sugars 52.0 g
    208%
    Protein 18.8 g
    37%

    The following items or measurements are not included:

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