Lemon Almond Biscotti

It's almost summer! Time for lemonade or for me lemon almond biscotti!

A lot of my favorite recipes are ones that I've spent a few days or a few months conjuring up and perfecting. Buttt... this biscotti recipe that I found on the Food Network via Giada De Laurentiis is one of my all time faves!

 For this recipe you are using grated lemon zest to give it the lemon punch of flavor. I drizzle or dip the biscotti in melted white chocolate with a teaspoon or two of the lemon juice for that extra little kick of summer taste. (The recipe doesn't actually call for any of the lemon juice so if you don't want to use any of it in the chocolate just save for your iced tea or lemonade! ;))

::ENJOY!!::

Lemon Almond Biscotti - Gia 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
• 18 ounces white chocolate chips

Directions

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 until the cookies are pale golden, about 25 minutes. Let cool completely.

Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

SERVINGS: 20 (PER BISCOTTI); Calories: 268; Total Fat: 11 grams; Saturated Fat: 5.5 grams; Protein: 5 grams; Total carbohydrates: 39 grams; Sugar: 26 grams Fiber: 1 grams; Cholesterol: 40 milligrams; Sodium: 191 milligrams

http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-and-lemon-biscotti-dipped-in-white-chocolate-recipe/index.html