Time: 1 hour 25 minutes
Complexity: easily
Quantity: 20 almond cookies

The name of the Italian biscotti cookie translates as "twice-baked" due to the baking technique. A dough made with flour, eggs, and sugar is first formed into a loaf and baked, then sliced ​​and baked a second time. Traditionally, biscotti are topped with chopped almonds, but you can also add a citrusy flavor by mixing lemon zest into the dough. Dip the finished cookies halfway in white chocolate icing. Because biscotti are fat-free, they are dry and crispy. Italians love to dip them in tea, coffee, or dessert wine.

Ingredients:

• 2 cups premium flour
• 3/4 cup corn flour
• 1.5 tsp baking powder
• 1 teaspoon of salt
• 1 cup of sugar
• 3 large eggs
• 3 tablespoons grated lemon zest (from about 3 to 4 lemons)
• 3/4 cup coarsely chopped almonds
• 0.5 kg. white chocolate granules

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, corn flour, white chocolate, chocolate chips (granules), lemon zest, eggs, almond

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Preparation:

Step 1
• Preheat oven to 160°C. Line a large baking sheet with parchment paper.
Step 2
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with a mixer until pale yellow, about 3 minutes. Add the lemon zest, then the flour mixture and whisk until combined (the dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
Step 3
• Divide the dough into 2 equal portions and place them on the prepared baking sheet. Using damp hands, press the dough apart and form 2 loaves (22 x 7 cm). Bake for 35 minutes, until golden brown. Then cool the loaves for 5 minutes.
Step 4
• Using a serrated knife, slice the loaves crosswise into 2-cm-thick diagonal slices. Arrange the biscotti, cut side down, on the same baking sheet. Bake until pale golden brown, about 25 minutes. Let cool completely.
Step 5
• Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until the chocolate is melted and smooth. Dip the end of each cookie into the chocolate. Transfer the coated biscotti to a wire rack set on a baking sheet to allow the chocolate to set. Store the cookies in an airtight container.

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