Lemon-Almond Biscotti with White Chocolate

I've always been intrigued by biscotti--I love the idea of a crunchy cookie that you can dip in a cup of espresso with a sort of nonchalant sophistication that I can only dream of possessing. The reality, however, often disappoints me. Biscotti usually tastes bland or stale, or it is not crunchy enough and winds up tough and chewy. It looks beautiful, swiped with chocolate or studded with dried berries, but all too often it has that superficial "wedding cake" effect: taste never exceeds (or even matches) the levels of anticipation. 

This cookie is the first I've found that is truly everything I want from biscotti. It has a marvelous texture: crunchy and light, thanks to the addition of cornmeal (southern Italian recipe, perhaps?). Almonds and lemon are a perfect match for a light morning or after-dinner treat. And white chocolate complements the other flavors, adding just enough sweetness. When dipped in coffee, it becomes perfectly creamy. And that's the best part: These biscotti are meant to be dipped. They hold together and have just the right bite, whereas some other cookies fall apart and get those unappetizing crumbles in your coffee.

If you're going to try biscotti, start here. It's an easy recipe, and the texture is wonderful. They're also incredibly versatile: as appropriate for a Christmas party as for a May bridesmaid's brunch. Three easy steps: Make the dough and shape the logs (don't be afraid to use a ruler to check the size, and make sure both logs are the same size or they won't cook evenly). Bake once (until lightly browned), and cool. Cut, bake again, and cool. Simple, simple. 

Pre-chocolate biscotti:

I love this recipe for its simplicity. How many baking recipes use only eight ingredients? I'm sure you could do so many variations: orange zest and pecans, maybe with some cinnamon sugar sprinkle on top, any dried fruit and nut, toasted pine nuts instead of almonds with the lemon zest, or, ooh, maybe some hazelnuts and cocoa nibs. More biscotti posts to follow.

Lemon-Almond Biscotti

(adapted from Everyday Italian)

2 cups all-purpose flour

3/4 cup cornmeal

1 1/2 tsp. baking powder

1 tsp. salt

2 lg. eggs

1 cup sugar

3 T lemon zest (from about 3 large lemons)

1/2 cup coarsely chopped whole almonds

12 oz. white chocolate chips

1. Preheat the oven to 325 F. Line a large baking sheet with parchment paper or a silpat. This is a very important step, as the dough will be very dry and sticky. 

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.

3. In a large bowl of a standing mixer fitted with the paddle attachment (or a large bowl with a good electric hand mixer) cream the eggs and sugar until they are a pale yellow, about 1 minute for the standing mixer or 2-3 for a hand mixer. Add the lemon zest, then the flour mixture, gradually, in about three batches. If the dough looks crumbly and does not pull together, add 1/4 cup water and the juice from one of the zested lemons. Add only enough liquid to help the dough mostly come together--you can knead in some loose flour as you form the logs. Allow the dough to sit for a few minutes.

4. Wet your hands lightly so they don't stick to the dough. Divide the dough in half and form each into a log on the baking sheet, 9 inches long, 3 inches wide, and about 1 inch high. 

5. Bake at 325 F for 35 minutes or until logs have risen slightly and are lightly browned around the edges.

6. After 35 minutes, remove the pan from the oven and allow the logs to cool for 5-10 minutes. Then remove them from the pan carefully and, using a serrated knife, slice into 1/2-3/4 inch slices and place these slices back onto the pan. 

7. Bake at 325 F for 25 minutes more.

8. Remove and allow to cool completely.

9. Once they have cooled, heat one bag of white chocolate chips in a double boiler over very low heat. White chocolate burns easily, so stir it frequently, and any steam that gets in the bowl can cause it to seize. (Basically, keep an extra bag on hand just in case--white chocolate is far less forgiving than other types of chocolate.)

10. Once the chocolate has melted, use a narrow spatula and spread it along the tops of the biscotti. Variation: Hold the biscotti in the middle and swipe the top through the white chocolate. This creates a pretty ridge along the top. Place the biscotti back on the baking sheet and allow the chocolate to cool and set.

11. Brew a pot of strong coffee and enjoy--these are amazing dipped in coffee.