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Chocolate-dipped Almond Biscotti at Disney's BoardWalk Bakery

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!

Ingredients

  • Almond Biscotti
  • 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
  • Double Chocolate Coating
  • 6 oz. high-quality bittersweet chocolate
  • 5 tbsp. unsalted butter
  • 2 oz. white chocolate

Instructions

  • Directions: Almond Biscotti
  • 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 (the mixture will be soupy and 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.
  • Directions: Double Chocolate Coating
  • 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).
  • Dip half of each biscotti 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 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).
  • Drizzle white chocolate over the dark chocolate.