The holidays are officially here! Now I know you’re probably running around like a chicken with your head cut off, buying last minute presents, wrapping everything, getting carrots ready for Rudolph, and making delicious treats! And that’s where I come in. If you’re looking for one little extra treat to make tonight before the company arrives, I give you the recipe for something special and something Disney! The chocolate-dipped almond biscotti from Disney’s BoardWalk Inn! Yum!
Chocolate-dipped Almond Biscotti
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
1. Preheat the oven to 350 degrees.
2. Line the cookie sheet with parchment paper or lightly grease.
3. Sift flour, baking powder and salt together, and set aside.
4. In a large mixing bowl, cream the butter and sugar.
5. Add eggs, vanilla, almond extract and lemon and orange zest, and beat until the mixture is combined (the mixture will be soupy and lumpy).
6. Add half the flour mixture and beat until it is just combined.
7. Use a wooden spoon to stir in the remaining flour mixture and the nuts.
8. 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.
9. Bake 32 to 35 minutes or until golden brown.
10. Cool 2 hours.
11. Using a long serrated knife slice the logs diagonally into 1/2-inch slices.
12. Arrange cut-side down on a baking sheet and bake at 300 degrees for 7 minutes.
13. Flip the biscotti over and bake an additional 4 to 5 minutes.
14. Cool on a wire rack.
Double Chocolate Coating
6 oz. high-quality bittersweet chocolate
5 tbsp. unsalted butter
2 oz. white chocolate
1. Melt the bittersweet chocolate and butter in a double boiler over gently simmering water (or you can melt the chocolate in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted).
2. Dip half of each biscotti in chocolate, then let dry on a cooling rack.
3. Melt white chocolate in a double boiler over gently simmering water (or melt in a microwave in the same way you did the bittersweet chocolate) and place in a pastry bag with a writing tip. (Or you can use a freezer bag with a tiny piece of the corner cut off).
4. Drizzle white chocolate over the dark chocolate.
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