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Chocolate-dipped almond biscotti
From the kitchen of
Chef Kelly Smith, Disney's BoardWalk Bakery
3/4 cup unsalted butter,
room temperature
3/4 cup sugar
4 large eggs
1 tbsp. vanilla
2 tsp. almond extract
3 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
2 tsp. lemon zest
2 tsp. orange zest
1 cup almonds, toasted
Preheat the oven to 350 degrees. Line the cookie
sheet with parchment paper or lightly grease. Sift flour, baking powder and salt
together, and set aside. In a large mixing bowl, cream the butter and sugar. Add
eggs, vanilla, almond extract and lemon and orange zest, and beat until the
mixture is combined (it will be soupy and a bit lumpy). Add half the flour
mixture and beat until it is just combined. Use a wooden spoon to stir in the
remaining flour mixture and the nuts.
Shape the dough into two
15- x 3 1/2- x 1/2-inch logs and place them on the cookie sheet about 3 inches
apart. Bake 32 to 35 minutes or until golden brown. Cool 2 hours.
Using a long serrated
knife slice the logs diagonally into 1/2-inch slices. Arrange cut-side down on a
baking sheet and bake at 300 degrees for 7 minutes. Flip the biscotti over and
bake an additional 4 to 5 minutes. Cool on a wire rack.
DOUBLE-CHOCOLATE COATING
6 oz. high-quality bittersweet
chocolate
5 tbsp. unsalted butter
2 oz. white chocolate
Melt the bittersweet
chocolate and butter in a double boiler over gently simmering water (or melt in
a microwave, stirring every 15 seconds until nearly melted, then remove and stir
until fully melted). Dip half of each biscotto in chocolate, then let dry on a
cooling rack. Melt white chocolate in a double boiler over gently simmering
water (or melt in a microwave, stirring every 15 seconds until nearly melted,
then remove and stir until fully melted) and place in a pastry bag with a une
writing tip (or in a plastic freezer bag with a tiny piece of the corner cut
off). Drizzle white chocolate over the dark chocolate. Makes 36 biscotti.
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fun food for kids
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