Barb Lipp from our Berwick branch baked these crunchy treats. She used the cookbook Giada at Home by Giada De Laurentiis. Barb altered the recipe by using dried star anise instead of lemon. You can try one this afternoon at the Windsor branch!
2 c. all purpose flour
3/4 c. fine yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. fine sea slt
1 c. sugar
3 large eggs
3 Tbsp. grated lemon zest (Barb used crushed dried Star Anise Fruit)
3/4 c. coarsely chopped whole almonds
2 1/2 c. white chocolate chips (Barb used semi-sweet chocolate)
Preheat oven to 325. Line a baking sheet with parchment paper.
In large bowl, whisk together dry ingredients.
In another bowl, beat sugar & eggs with an electric mixer until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture and beat until blended. The dough will be sticky. Stir in the almonds. let the dough rest for 5 minutes.
Divide dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and from into 2 loaves, each 9 x 3 inches. Bake for 35 minutes or until lightly browned. Cool for 5 minutes.
Using a serrated knife, cut the logs crosswise into 3/4 inch thick diagonal slices. Arrange biscotti cut side up on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Pour the chocolate chips into a a heat-proof bowl. Place the bowl over a pan of simmering water, until chips are melted and smooth, about 3 minutes.
Dip cookies or drizzle the melted chocolate.