Sunday, February 5, 2012

Meyer lemon biscotti with white chocolate - for the Super Bowl Party

In 1999 I took a three day biscotti course with Nick Malgieri, the Head of the Pastry Department at the International of Culinary Education (ICE) in New York City.  We must have baked 40 different kinds of biscotti.  It was a wonderful experience.

I am going to a Super Bowl on Sunday and of course I am bringing the desserts.  One of the desserts that I am bringing is a variation on one of the recipes that we did during the course.

Meyer lemon biscotti with white chocolate
 adapted from Nick Malgieri
Makes 36 Biscotti

2 large eggs at room temperature
1/4 cup of Meyer lemon juice
zest of 2 Meyer lemons
1 tsp pure lemon extract (do not use artificial)
1/8 tsp salt
3/4 cup sugar
1 stick of unsalted butter, melted
2 1/2 cups all purpose flour
2 tsp baking soda
3/4 cup coarsely chopped almonds

White chocolate glaze
8 ozs. melted white chocolate
1 tsp. clear corn syrup

Ingredients for Biscotti

Preheat oven to 350 degrees and line a sheet pan with parchement paper or aluminum foil. (if you use aluminum foil reduce cooking time by 3 minutes)

Whisk the eggs, lemon juice, lemon extract, lemon zest and salt until well incorporated.   Whisk the sugar in.

Whisk in the butter.

Take 2 tbls. of flour and toss the chopped almonds in the flour. (this prevents the almonds from sinking to the bottom)

Combine the flour with the baking powder and stir in the liquid mixture.  Add the chopped nuts.  The dough will be very soft.

Spoon the dough onto the prepared pan in two lods, each about 2 inches wide and the length of the pan.Smooth the sides if necesaary.

Ready for the first baking

Bake the logs of dough for 30 minutes, or until well risen and firm when to the touch.  Cool on the pan to room temperature.

Slice the baked logs diagonally into 1/2 inch slices, using a sharp serrated knife.   Lay on sides (cut side down) and bake up to 15-20 minutes longer.  Biscotti should be a deep golden color.  Remove from the oven and place on a cookie rack for cooling.

Sliced and rebaked biscotti

Melt the chocolate in either a double boiler making sure that the bowl does not come in contact with the water or in the microwave using 15 second intervals.

Dip one end of the biscotti in the melted chocolate or drizzle the chocolate over the biscotti.  Place on a wire cooling rack with a cookie sheet underneath it until the chocolate sets.

Place on a platter and serve with either brownies,  chocolate cookies or shortbread cookies.  Store any leftovers in an air tight container.

Platter of biscotti

As I am writing this blog I want to take a moment to thank my son, Justin.  If it were not for the Mac, the Canon digital camera and the Apple TV that he has bought me over the years I wouldn't be writing this blog.  I have the tools to do so and as I write my blog, even at 2 am, I appreciate the thoughtful gifts.  Here's to all the kids in the world that enhance our lives as parents!

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