Biscotti are probably the best-known Italian sweet, and every region has its own specialty, from very simple ones flavored with anise seed to those made with flavored doughs or packed with fruits and nuts. I grew up eating biscotti made with hazelnuts and sometimes dipped in chocolate, and much as I love those, this combination of almond and lemon has become my new fave. They are crunchy and subtly flavored. For a dinner party I dip them in melted white chocolate to make them a little more special.

　　

Ingredients

makes 20 biscotti

　　2 cups all-purpose flour

　　3/4 cup fine yellow cornmeal

　　1 1/2 teaspoons baking powder

　　1 teaspoon fine sea salt

　　1 cup sugar

　　3 large eggs

　　3 tablespoons grated lemon zest (from 3 to 4 lemons)

　　3/4 cup coarsely chopped whole almonds

　　2 1/2 cups (18 ounces) white chocolate chips

　　

Step 1

Preheat the oven to 325°F. Line a large baking sheet with parchment paper.

　　

Step 2

In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

　　

Step 3

In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky.) Stir in the almonds. Let the dough rest for 5 minutes.

　　

Step 4

Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 loaves, each 9 x 3 inches. Bake for 35 minutes, or until lightly browned. Cool for 5 minutes.

　　

Step 5

Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side up on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

　　

Step 6

Pour the chocolate chips into a heat-proof bowl. Place the bowl over a pan of gently simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth, about 3 minutes.

　　

Step 7

Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.