lemon-chocolate biscotti

In munchie on March 14, 2011 at 12:30 am

he’s been working so very hard recently, i decided to make him a treat.

biscotti are so versatile. you can make any flavor you can imagine, they are easy to do, and keep for ever. and they aren’t too sweet, so they make for a good snack, too.

the following recipe is adapted from one my mom makes. i halved it, but used the full amount of lemon zest to really punch up the flavor (in other words, feel free to double it). also, you could use chocolate chips, but i finely chopped a bittersweet chocolate bar which is more to his taste.

preheat your oven to 350. start by zesting your lemon (2 teaspoons of zest) and chopping your chocolate (1/2 cup).

in a bowl, cream 3 tablespoons of butter and 1/4 plus 1/8 cup white sugar. beat in one egg, 3/4 teaspoons vanilla and lemon.

then mix in 1 plus 1/8 cup flour, 3/4 teaspoons baking powder, a sprinkle of fresh-ground nutmeg and 1/8 teaspoon salt. then mix in chocolate.

form the dough into one loaf (or two if you’re making the full recipe) and set it on a floured baking sheet.

bake for 25 minutes, or until lightly golden brown.

cool on a rack for 5 minutes, then slice 1/2-inch thick with a serrated knife.

lay the slices out flat on the baking sheet, and bake for another 5-10 minutes (depending on how hard you like them). this is the drying-out part that make biscotti biscotti and perfect for dunking in coffee!

flip once and bake for another 5-10 minutes. cool on a write rack.

make sure they are totally cool before packing them in an air-tight tin or tupperwear, or else they will get soggy.

  1. These look delicious!!! I cannot wait to try them when I have spring break soon. Thanks Tink!

  2. I’m attaching a scrumptious biscotti recipe that I got from my oldest friend in the world. I tend to bake these at Christmas time, but they’re good year round. Also a biscotti trick, once the loaf is baked, put slices standing up on rack and put the rack back on the cookie sheet. Do the rest of the cooking (drying out) this way and it keeps the biscotti evenly roasted with no need to flip them over.


    2 3/4 cups flour
    1 cup sugar
    1/2 cup chilled, unsalted butter, cut into pieces
    2 1/2 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon ground ginger
    3 1/2 oz. white chocolate, pieces
    1 2/3 cup whole almonds toasted
    2 large eggs
    1/4 cup plus 1 tablespoon brandy (recipe calls for apricot-flavored, but
    I use plain brandy)
    2 teaspoons almond extract
    6 oz. dried apricots, diced

    Line large cookie sheet (18×21) with foil. Butter and flour foil. (Alternately, use parchment paper and skip the foil routine). Combine first 6 ingredients in food processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6 or 8 on/off turns. Beat eggs, brandy and extract to blend in large bowl. Add flour mixture and apricots and stir until moist dough forms.
    (I use my hands to finish mixing dough) Divide into three parts. Shape each part into a 12 inch long by 2-3 inch wide rectangle. It should be about 1/2 inch thick. Refrigerate until dough is firm, about 30 minutes.
    Preheat oven to 350. Bake until logs are golden, about 45 minutes. Transfer sheet to rack and cool completely.
    Reduce heat to 300. Cut cooled logs cross-wise into 3/4 inch slices. Half a batch at a time, place biscotti cut side down on baking sheet. Bake 20 minutes. Turn over and bake 20 minutes longer. Transfer to racks. Repeat baking with the other half batch. OR, a trick I learned, place the cut biscotti on the cooling racks and place racks on cookie sheet. Then bake without turning over for about 40 minutes. The racks elevate the biscotti and allow both sides to bake without you having to turn them over (plus with two baking sheets and 2 racks, you can cook the whole batch at one time). I have adjusted the baking times here. I found to get the texture I like, I needed to cook both the logs and and the cut biscotti longer than the recipe called for. Enjoy!

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