Lemon Almond Biscotti

Try adding lemon zest for a huge burst of lemon flavor and scent!

Prep Time: 15 minutes, cook time: 40 minutes

Yield: 24 pieces

• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1 cup white chocolate chips or other  white chocolate appropriate for melting
• 1/2 teaspoon baking powder
• 1/2 cup slivered almonds
• 4 tablespoons butter (cold, cut in to cubes)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 teaspoons lemon extract
• 2 eggs, lightly beaten

This recipe will require a stand mixer, hand mixer or food processor, a cookie sheet with parchment paper, food brush, and other everyday kitchen tools.

1. Preheat the oven to 350º.
2. In a mixer, combine flour, sugar, baking powder and salt and mix on low just long enough to combine the ingredients.
3. Add the butter, vanilla, almond and lemon extracts, continue to mix until the combined mixture begins to resemble cornmeal.
4. Add the eggs (save 2 tablespoons),  and almonds and continue to mix until the dough is moistened and all ingredients are evenly distributed.
5. Divide the dough in to 2 pieces and press in to cookie sheet as logs, leaving about 2 inches of space around each. Use a small amount of flour on your hands if the dough is too wet.
6. Brush the remainder of the eggs on top of the dough.
7. Bake for 25 minutes, remove from oven and allow to cool slightly – cool enough to be transferred to a cutting board.
8. Cut diagonal pieces, roughly 1” thick.
9. Arrange pieces on  the cookie sheet, on their sides and bake for another 5-10 minutes or until the edges become golden brown.
10. Remove from oven and allow to cool completely.

Once completely cooled, dip one side of each cookie in to the melted chocolate and place on parchment paper until dry.

Melting Chocolate

Don’t stress on melting chocolate for this recipe, it’s easy! No need to use an expensive block of chocolate and sit around tempering it until just right – here’s a quick shortcut:

1. Fill the bottom half of a double boiler with water and bring to a boil. Don’t have a double boiler? Just a regular pot and a metal or heat-resistant bowl that will fit on top without touching the water.
2. Place your chocolate in an even layer in the top half of your double boiler or heat-resistant bowl
3. Once the water is boiling, remove from the heat and place your chocolate on top
4. Sit back for 15-20 minutes. Now is a good time to do a little “quality assurance” on your cookies.
5. Gently stir the chocolate with a dry silicone or wooden spoon or spatula to help eliminate lumps.

You can also add a teaspoon of vegetable oil to help increase the sheen of the chocolate, making it look even tastier.