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Serve
biscotti with a cup
of tea or decaf coffee
for a light, but satisfying
end to a holiday meal.
|
Italian
Chocolate
Biscotti with Lemon
750 mL Western Family all-purpose flour 3 cups
28 mL Western Family baking powder 5 ½ tsps
3 mL salt ½ tsp
250 mL sugar 1 cup
125 mL coarsely chopped, toasted, ½ cup
slivered almonds
4 eggs
5 mL vanilla 1 tsp
125 mL Western Family butter, melted ½ cup
4 squares semi-sweet chocolate, melted
3 grated peel of 3 large lemons
2 grated peel of 2 oranges
Note: The biscotti would also be nice with the addition of 250 mL (1
cup)
of either chopped, dried apricots, dried cranberries or dried blueberries
to
the dry ingredients.
 1.
Preheat oven to 375° F (190° C).
2.
Combine first 5 ingredients in a large bowl.
3.
Whisk together the remaining ingredients in a smaller
bowl. Add wet ingredients to the dry and mix well (dough will be
very stiff).
4.
Divide dough in two. Form into two logs the length of your
cookie sheet (lightly greased or sprayed or non-stick). The logs
should be
about 32.5 cm (13") long by 7.5 cm
(3") wide.
5.
Flatten and shape so that they are perfectly square at the ends and
an even thickness throughout their length.
6.
Bake about 25 minutes.
7.
While still warm, slice diagonally
into slices about 1.75 cm (3/4") wide.
8.
Place the slices, on their sides, on another cookie sheet (does not
have to be prepped).
9.
Reduce oven temperature to 350° F
(180° C) and bake 10 minutes. Turn slices over and bake another 10 minutes.
10.
Cool completely and store in
airtight container.
Makes
28 biscotti.
Nutritional
analysis per serving:
Calories
159,
Protein 3 g,
Fat 7 g,
Carbohydrate 21 g,
Fibre 0.8 g
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