I am sad to say that tomorrow is the last day of my internship at Arcadia Boutique :(
...But happy that I got an excuse to do some baking to say thanks and pay attention to the food part of this blog-jawn! I decided to make these citrus almond biscotti, and took it extra over the top by dipping them in white chocolate.
Biscotti make a great gift and you can add any flavoring to this basic recipe! They're perfect with a cup of tea or coffee or even just to munch on as a snack...or for breakfast, or dipped in nutella...ok too much too much. anyways, enjoy the recipe and pictures taken with instagram!!
Ingredients: 2 C. all purpose flour, 3/4 C. fine cornmeal, 1.5 tsp. baking powder, 1 tsp. salt, 3 eggs, 1 C. sugar, 1/2 tsp. almond extract, 1.5 bags white chocolate morsels
(my add ins: 1 tablespoon lemon zest and 1/2 C. sliced almonds)
1. Mix together the flour, cornmeal, baking powder and salt in bowl.
2. In a mixer blend eggs, sugar and almond extract together until they are light and fluffy.
3. Slowly add the dry ingredients and the lemon zest, and mix until combined (it will look sticky), fold in the almonds, and let sit for 5 minutes.
4. Split in half, and form into two 11x4 logs on a parchment covered baking sheet.
5. Bake for 35 minutes on 325 degrees, then remove and let cool (just cool enough to handle, about 10 mins.)
6. Using a serrated knife, slice on a diagonal into 1/2 inch pieces, spread out on the baking sheet (you may need to employ another baking sheet for this part).
7. Bake for another 25 minutes, then remove and let cool completely.
8. Melt the chocolate in a double boiler, and dip the biscotti so that half is covered in the chocolate.
9. Lay flat on parchment paper and let harden.
Can't wait to sneak a few of these for myself, mmm :)
2 days until Jason Wu for Target hits stores!!!
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