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.
- 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
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.
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