Biscotti are a really Italian cookie.
Since it is a hard cookie biscotti is usually dipped in coffe, milk or wine before eating.
Italian eat biscotti for breakfast and as snack with coffe.
They are twice baked cookies, light on the sugar and heavy on the crunch.
If you never experienced these little slices at home then you really have to try this recipe :)
Biscotti is formed into two loaves and bakes in the oven until the outside is firm and crisp, while the inside remains soft and jusr slightly underdone.
The loaves are taken out of the oven, cooled slightly the sliced on the diagonal and sent back in for a final bake.
With a cuppa of coffe or tea are perfect!
These have almonds and lemon and dipped in white chocolate.
Adapted from Giada de Laurenttis
2 cups all purpose flour
3/4 cup cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from abut 3 lemons)
3/4 cup coarsely chopped whole almonds or almond slices
300 grams white chocolate in pieces or chips
Preheat oven to 180°c (325 F)
Line a large baking sheet with parchment paper.
In a large bowl whisk together the flour. cornmeal, baking powder and salt.
In another large bowl beat the sugar and eggs by hand or with an electric mixer until will be pale yellow, about 3 minutes.
Mix in the lemon zest and then the flour until just blended, The dough will be a little stcky. Stir in the almonds . Let the dough rest by for 10 minutes.
Divide the dough into 2 equal mounds and place on the prepared baking sheet.
(If is necessary add some flour)
With moist hands space the dough evenly apart and form into 2 logs.
Bake for 30 minutes until lightly browned.
Cool for 5 minutes. Using a serrated knife cut the logs crosswise into 3/4 inch thick diagonal slices.
Arrangue the biscotti cut side down on the same baking sheet. Bake until are pale golden. about 20 minutes.
Let cool completely.
Place the white chocolate in a medium bowl.Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until yhe chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet until the chocolate has hardened
Store in an airtight container.
Print recipe here
Biscottis de limon y almendras
con chocolate blanco
Los biscottis son absolutamente de origen italiano.
Se usan especialmente para tomar un café o un té o chocolate.
Su textura es diferente porque se hornean dos veces, primero como un pan y despues se cortan y se doran un poco más.
Muy rico estos son con almendras laminadas o trozadas y limón y pasadas por chocolate blanco.