I love biscotti and like to change up my basic recipe. For these lemony ones, I used a half batch of my basic recipe, added lemon zest, and dipped the biscotti in white chocolate and then chopped almonds. I am pretty pleased with the result.
Here is the recipe:
2 cups flour
2 tsp. baking powder
1/3 cup butter
3/4 cup sugar
1 tsp. vanilla
zest of 5 lemons
Cream the butter and sugar together. Incorporate the eggs, vanilla and lemon zest. Combine the flour and baking powder and add it to the butter mixture, half at a time. Form into 9x2x1″ logs on parchment paper. Bake at 375 degrees F. for 20-25 minutes. Cool for 30 minutes. Cut the logs diagonally into 1/2″slices.
Place on cut sides onto same parchment you used before. Reduce oven to 325 degrees F. and bake them for 8 minutes. Flip the biscotti and bake for another 10 minutes. Cool completely before dipping in chocolate.
8 oz. White chocolate
1 cup almonds chopped (but retaining some good-sized pieces
Melt the chocolate and chop the almonds. Dip the bottom portion of cooled biscotti into the chocolate and then the almonds. Let set on parchment paper to dry the chocolate and then put in container.