Lemony Biscotti

gailanng's Note:

For lemon lovers. These cookies taste best the following day of baking.

• Total Time: 1 hrs 15 mins
• Prep Time: 25 mins
• Cook Time: 50 mins

Ingredients:

Yield: 3.5 dozen

• 2 ¼ cups all-purpose flour
• ½ cup almonds , toasted
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sugar
• ½ cup butter , room temperature
• 2 large eggs
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 1 egg , beaten

Optional dip

• 2 cups white chocolate chips

Directions:

1. Preheat oven 350 degrees.
2. Spray baking sheet with cooking spray.
3. Mix together flour, almonds, baking powder, and salt; set aside.
4. Beat together sugar and butter until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in lemon juice, zest, vanilla and almond extracts.
7. Mix in dry ingredients until incorporated.
8. Turn out dough on heavily floured surface. Divide in half and shape into 11" logs. Carefully place on baking sheet and flatten to 1 3/4 inch wide. Brush with beaten egg.
9. Bake until golden, about 30 minutes. Cut crosswise in about 1/3" slices. Place cut side down and bake additional 20 minutes, turning once half way through. Cool completely.
10. Place white chocolate in medium bowl and gently melt in microwave oven. Stir until melted and smooth. When cookies are completely cooled, dip one end into the melted chocolate and place on waxed or parchment paper to dry.

Reviews

[Katzen]

This is such delicous, decadent, biscotti - I'm having a hard time deciding about the white chocolate - although I think I'll go ahead and add it. I absolutely love the delicateness of this biscotti - the light lemon flavour is such a wonderful contrast to the crunchyness of the biscotti. This is definately a keeper!! It'd be wonderful with more almonds and cranberries, too! Yum! Made for I Recommend Tag.

[Hill Family]

This is a good little biscotti recipe. I made a few changes - no almonds, just a bit of lemon extract for a big lemon flavor and I made one giant loaf instead of 2. My dough was pretty wet and sticky so I worked it a bit on the counter before transferring it to the silipat to cook. Sprinkled some decorator sugar on top of the white chocolate - so good.

[Sydney Mike]

I used rounded measures of both the toasted almonds & the lemon zest, & it was all for a good cause ~ These tasty treats really are OUTSTANDING BISCOTTI! Just plain (without the chocolate) they are great, but when dipped in the chocolate, well . . . DEFINITELY A KEEPER RECIPE! [Tagged, made & reviewed in Maky My Recipe tag]