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Monday, May 7, 2012

Lemon Almond Biscotti with White Chocolate

6 tablespoons butter softened
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon lemon zest
1 teaspoons almond extract
1 1/2 teaspoons baking powder
3 tablespoons freshly squeezed lemon juice
2 large eggs
2 cups flour

12 ounces white chocolate

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, lemon zest, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Place the dough onto the prepared baking sheet. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick. Bake the dough for 25 minutes.

Remove from the oven, cool on the pan about 25 minutes; Reduce the oven heat to 325°F.

Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Use a serrated knife to cut the log crosswise into 1⁄2" slices.  Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Remove the biscotti from the oven, and transfer them to a rack to cool.

Melt chocolate carefully in microwave (50% power for 1 minute) and dip one end of biscotti in chocolate. Cool in  muffin pans until the chocolate is hard.

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