Tuesday, August 30, 2005
Lemon Biscotti Dipped in Chocolate
Made this for a friend's daughter. I used a basic biscotti recipe and added lemon zest, fresh lemon juice and lemon essence to make it a lemon biscotti and then dipped it in Baker's chocolate.
1 stick of butter or 1/2 cup vegetable oil
1 cup granulated sugar
1 tsp. lemon essence
Juice of 1/2 lemon
Zest of 1 lemon
3 1/2 cup all purpose flour
1 Tbp. baking powder
1/2 tsp. salt
4 cubes Baker's chocolate, melted
~microwave for about 1 min 15 or 30 seconds or til melted.
1. Preheat oven to 375'F. Line cookie sheet with parchment paper.
2. In a medium bowl, beat together (A) until well blended. Add in (B) and stir to form a dough. Divide dough in half and roll each roll into the length of the cookie sheet. Then move each roll to the cookie sheet and press down to 1/2 inch thickness.
3. Bake for 20-25 mins or til golden brown. Remove to cool on wire rack. When it's cool enough to handle, slice each one crosswise into 1/2 inch slices with a serrated knife. Place the slices cut side up back to the cookie sheet and bake each side for a further 6 mins. Remove to cool on wire rack while preparing the melted chocolate.
4. When cool, dip each biscotti into the melted chocolate and let rest on the wire rack. Put it in the refrigerator for 30 mins for the chocolate to harden. Store in an air-tight container.
This recipe is very versatile, you can play with it to come out with any combination or flavor biscotti that you like. Like add in nuts, raisin, chocolate chips, etc.
If you want the lemon flavor to be stronger, use zest of 2 lemons and 1 Tbp. of lemon essence. The dipped in chocolate step may be omitted.