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!
tablespoons grated lemon zest (from about 3 to 4 lemons)
cup coarsely chopped whole almond
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!)
Serving Size: 1 (138) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 168 g24 %
Total Fat 18.8 g28 %
Saturated Fat 2.4 g12 %
Cholesterol 158.6 mg
Sodium 779.8 mg
Dietary Fiber 7 g28 %
Sugars 52 g208 %
Protein 18.8 g
Preheat the oven to 325 degrees.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs 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.
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.
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 until the cookies are pale golden, about 25 minutes. Let cool completely.
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!).