- Yield:20 large biscotti
- Active time: thirty minutes
- Total time:one hour thirty minutes
- 2 cups all purpose flour
- 3/4 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup sugar
- 3 large eggs
- 2 1/2 teaspoons grated lemon zest
- 3/4 cup almonds, roughly chopped
- 18 ounces white chocolate
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
In a medium bowl, mix together flour, cornmeal, salt, and baking powder until combined.
In large bowl, beat together eggs and sugar until light yellow in color, about 3 minutes.
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.
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.
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.