White Chocolate Dipped Lemon-Almond Biscotti Recipe – a delicious recipe with flour, yellow cornmeal, baking powder, kosher salt, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
2
In a medium bowl, mix together flour, cornmeal, salt, and baking powder until combined.
3
In large bowl, beat together eggs and sugar until light yellow in color, about 3 minutes.
4
Beat in lemon zest. Beat in flour mixture in three additions, mixing each time until just combined. Stir in almonds. Let dough rest for 5 minutes.
5
Divide dough into two balls. Shape each half into a log that is 9 inches long and three inches wide. Place on one baking sheet and bake until golden, 35 minutes. Let dough cool for 5 minutes then use a sharp serrated knife to slice each log into 3/4 inch thick slices. Slice on the diagonal for the best shape. Place biscotti cut side up on baking sheets. Bake cookies until golden and dry, another 25 minutes. Let cookies cool to room temperature.
6
Set a wire rack over a layer of paper towels or a baking sheet. Melt the chocolate in a double a boiler. Dip one end of each biscotti in melted white chocolate, then lay it on the wire rack. Let chocolate set before eating.
1412
kcal
Calories
62
g
Fat
189
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups all purpose flour, 3/4 cup fine yellow cornmeal, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt, and more.
Yes, White Chocolate Dipped Lemon-Almond Biscotti Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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