It’s Secret Recipe Club time again, one of my favorite times of the month. I love receiving my secret cooking pal assignment, going through their blog, checking out all their recipes, choosing one to make and feature and of course reveal day is best of all as I we all post and see what everyone has made. This month my assignment was to cook from Kate’s Food Babbles. I have been a reader of Kate’s blog for a while as I not only participate in the Secret Recipe Club with her but we also both participate monthly in the Improv Cooking Challenge. I also “know” Kate from the lovely and kind comments she always leaves on my challenge recipes. Kate’s blog is filled with so many gorgeous food photos, I just wanted to make everything, I think that this month I was craving sugar as I had a real rough time deciding on a recipe. I narrowed it down to Kate’s peppermint patties, maple bacon caramel corn, bacon caramel tart, potato chip cookies, Mexican hot chocolate and her Lemon Biscotti. In the end the biscotti won out as I had everything in the house and I’ve also been craving lemon, but trust me, a few others from the list will be made soon.
I’ve made biscotti in the past and both Eammon and I love them with our tea and coffee but I’ve never made them with a citrus and as I’ve been craving lemon, these biscotti were just perfect. I changed Kate’s recipe a little, really just bumping up the lemon a bit with the addition of lemon extract and in place of her almond extract I used vanilla bean paste and then to get that bit of almond flavor back in, I chose to add toasted slivered almonds. These biscotti were simple to make, super crunchy, the lemon flavor really shined through and the combo of the lemon, almonds and white chocolate was light and delicious. These biscotti were a big hit here in the Cook Lisa Cook home and I’m looking forward to making more of Kate’s delicious recipes. Hop over to Kate’s blog to check out the original recipe and all of her other wonderful treats.
Lemon Almond Biscotti (slightly adapted from here)
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 tsp vanilla bean paste
- 1 tsp. lemon extract
- zest of 1 lemon, finely minced
- juice of 1 lemon
- 1/3 cup slivered almonds, toasted
- 8 oz. white chocolate
Preheat oven to 375F. Line a baking sheet with a Silpat or parchment paper and set aside. In a medium mixing bowl, whisk together the flour and baking powder and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla bean paste, lemon 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 and then fold in the slivered almonds.
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 300F.
With a sharp slice each log into ½”-thick slices. Arrange cookies, cut sides up, in a single layer on a Silpat or parchment paper lined baking sheet. 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 a Silpat or 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.
My previous Secret Recipe Club Recipe Posts:
Thai Peanut Noodles with Chicken
Baked Buffalo Chicken Wings
Fried Green Tomatoes
Chicken Satay Noodle Salad
Double Chocolate Mousse Cake
Fruit, Nut & Poppy Seed Chicken Salad
Health(ier) Peanut Brittle
Crunchy Fudgy Heart Bites
Texas Chicken with Lime Butter
Pork Belly Soup with Collard Greens
Thin Mint Irish Coffee
Levain Chocolate Chip Walnut Cookies
Cilantro Lime Chicken
Home Style Chicken Curry
These biscotti look wonderful! What a great choice for SRC :-).ReplyDelete
By the way, I had your blog as my assignment this month and made your Crunchy hearts (only without the heart molds, they turned into crunchy bites :-)). I tried to leave a comment on the post, but it did not go through. Maybe because it's an older post? Anyways, it's a great recipe and I will be making more variations in the future.
OH nice biscotti and love the white chocolate!ReplyDelete
I loved biscotti when I went to coffee shops in college. I've never thought to make them from scratch. I need to put this on my to-do list. Love the stacked picture too.ReplyDelete
These remind me of spring. Hopefully that means its on the way!ReplyDelete
Making biscotti at home is on my baking "to do" list this year. I received some homemade biscotti just before the holidays, and they were fantastic. I love the idea of the lemon recipe you posted here. And I like the stacked photo too!ReplyDelete
Your biscotti look absolutely perfect!! Love that you amped up the lemon and added the almonds. I'll definitely need to give your adaptation a try. Thank you for all your kind words!ReplyDelete
Yum! I love biscotti. These are cute.ReplyDelete
Biscotti are so wonderful for coffee. Great pick for the SRC.ReplyDelete
Lisa this looks great. I've only made biscotti once before. I'm dying to try out some more variations. This looks like a good one to try out!!! :)ReplyDelete
Great pick! Looking at this recipe makes me want to make some biscotti too. :)ReplyDelete
Oooh..you really did get a good blog this month..love Kate's site and all of her goodies and you certainly chose a 'goody', These lemon almond biscotti look delicious and lovely! I haven't made biscotti in ages..I think I need to get to it! Yes, we definitely have to catch up :)ReplyDelete
I love biscotti, they are perfect with a cup of tea.I really like the lemony note in your recipe. Looking forward to giving these a tryReplyDelete
The biscotti sounds delicious and your pictures are beautiful!ReplyDelete
yum- looks great. Love the reflection picture!ReplyDelete
Ooh, I LOVE biscotti and my favorite kind is a lemon biscotti we made for TWD once with lemon and it had cornmeal. So good.ReplyDelete
I LOVE the way you've dipped them in white chocolate and the photos are great!
Stunning Lisa! What is your black reflective surface? I make for beautiful photos. And of course biscotti is always a hit in my Italian home, LOL!ReplyDelete
Thank you. The reflective surface is my granite counter top and the color is called blue pearl.Delete
Biscotti are always fun to make. Love the combo of lemon and almonds. The reflective ones look almsot as good as the real ones.ReplyDelete
Lemon and biscotti, my favorite. Mine always come out too soft but I am going to try again!! :)ReplyDelete