I am a coffee gal. Big time. I love and adore it! I think it’s hereditary. The desire courses through my veins because it’s deep-rooted in my blood. Both my mother and grandmother are coffee girls too. My grandmother drinks hers black. I’m not that much of a coffee girl. I love it but I don’t love it straight. I like mine with a splash of milk and just a bit of Splenda. Or if we’re getting fancy and going to a certain foofy coffee shop, there will be caramel involved and perhaps a little sweet snack on the side.
That’s always my favorite part about going out for coffee and actually sitting down to drink it. That doesn’t happen very often. Most of the time I’m dashing in with Maddy on one hand and struggling with Molly in her baby carrier. (Side note: That this is so heavy with her in it!) I’m trying to get in and get out as quickly and painlessly as possible. But on those rare occasions when I get to sit, I relish that time. I love to get a hot coffee and a biscotti. I’ll sip and dip that long, elegant cookie leisurely.
Biscotti are one of my favorite cookies yet I’ve never made them from scratch. I remember when Carrie did a guest post last year when we were still adjusting to the arrival of Molly, she made for you all such tempting almond and chocolate chunk biscotti that right then and there I vowed to make them. That was December. Well here we are and still no biscotti. But the other day while driving and drinking my coffee, I remembered and thought to myself, it’s time. So I finally did it!
I have for you today lemon biscotti. Since it’s now July, I wanted to incorporate citrus because lemon always feels so light and fresh to me during these warm month. These biscotti are adapted from Carrie’s adaptation. I omitted her chocolate and almonds then added lemon zest and juice. Then I decided to dip the bottoms into a little melted white chocolate. Perfections! These are the perfect summer cookie just for munching. They’re also fantastic when dipped in iced coffee too!
Do you have a favorite relaxing indulgence?
2 ½ cups all-purpose flour
1 tsp baking powder
3 large eggs, room temperature
1 cup granulated sugar
½ tsp almond extract
zest of 1 lemon, finely minced
2 tablespoons lemon juice
8 ounces white chocolate (I used Ghirardelli Baking Bars)
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, almond extract, lemon zest and lemon juice. Whisk at medium speed for about 5 minutes, or until the mixture thickens and holds its shape.
- Using a silicone spatula, fold the flour mixture into the egg mixture.
- On a lightly floured surface, with damp hands, divide the dough into 2 portions and shape each into a 3-inch diameter log.
- Transfer the logs to the prepared baking sheet, spacing evenly.
- Bake for 16 minutes, or until lightly browned.
- Remove from oven and let cool for 10-15 minutes on the baking sheet.
- Reduce oven temperature to 300 degrees Fahrenheit.
- With a sharp slice each log into ½”-thick slices.
- Arrange cookies, cut sides up, in a single layer on two baking sheets.
- Bake until firm, about 20 minutes, flipping midway through baking.
- Cool completely. They will get crunchier as they cool.
- Line a cool baking sheet with parchment paper. Set aside.
- Chop the white chocolate and place in a glass or metal bowl. Place the bowl over a pot of barely simmering water. Do not let the bowl touch the water. Stir until the chocolate is smooth and melted.
- Dip the bottoms of the biscotti into the melted chocolate and place on the parchment lined baking sheet. Allow the chocolate to set completely.
- Store in an airtight container up to one week.