True Lemon and Dark Chocolate Biscotti
This biscotti gets its lemon flavor not from lemon zest or lemon juice, but from True Lemon crystallized lemon.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon True Lemon crystallized lemon
- 1/4 teaspoon salt
- 2 large eggs
- 12 oz. dark chocolate - chopped up for melting
Preparation
Step 1
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Combine the flour and baking powder in a medium bowl. Using an electric mixer, beat the sugar, butter, crystallized lemon (or lemon zest if you don't have crystallized lemon), and salt in a large bowl until smooth. Beat in the eggs 1 at a time. Again, beat until smooth. Add the flour mixture gradually and beat just until blended.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, between 35-40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts (or do what I do and melt the chocolate in the microwave).
Dip half of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.