Almond and Lemon Biscotti Dipped in White Chocolate

Almond and Lemon Biscotti Dipped in White Chocolate

Since I am home for only one more week, I am in a mad dash to fulfill the last cooped up dregs of the baking bug in the comfort of my home kitchen. Who am I kidding? Baking bugs are never fully satisfied.

Any way, today I made biscotti! The biggest surprise was definitely that there is no butter in these cookies. NONE! Maybe the Italians didn’t discover butter in time… hmm must contemplate this. I used this recipe by Giada De Laurentiis. When she says that the dough is sticky, she means very sticky. Sticky as in not-like-any-other-dough-ever sticky. Sticky as in when she says to shape the biscotti logs with moist hands, she means: just washed, not dried–don’t you dare touch a kitchen towel–moist hands. If you don’t, then you’ll probably end up with more dough on your hands than on the sheet pan.

Aside from ensuring that your hands are wet enough to shape the log, there’s just one more thing that I noticed while making the cookies. Cutting the logs on the baking sheet is hard, so you should remove them (including the wax or parchment paper they’re on) and cut them on the counter. Then I put down new was paper before returning the cookies to the oven.

It’s an easy recipe, particularly because if you want cookies you don’t have to let anything come to room temperature! But more active-time consuming than chocolate chip cookies. Also for entirely different situations too… Chocolate chip cookies are for convenient bites, probably dipped in milk. Biscotti are good for nice early evening snacks with a steaming cup of either tea or coffee (which is a must, because these cookies are very crunchy).


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