Diana

Páginas: 4 (837 palabras) Publicado: 17 de febrero de 2013
Almond and Lemon Biscotti Dipped in White Chocolate
Ingredients
* 2 cups all-purpose flour
* 3/4 cup cornmeal
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup sugar* 3 large eggs
* 3 tablespoons grated lemon zest (from about 3 to 4 lemons)
* 3/4 cup coarsely chopped whole almonds
* 18 ounces white chocolate chips
Directions
Preheat the oven to 325degrees F.
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with anelectric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.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 (9 by-3-inch) logs. Bake for 35 minutes untillightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookiesare pale golden, about 25 minutes. Let cool completely.
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch thewater. Stir until the chocolate is melted and smooth. 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 hashardened. Store in an airtight container.
SERVINGS: 20 (PER BISCOTTI); Calories: 268; Total Fat: 11 grams; Saturated Fat: 5.5 grams; Protein: 5 grams; Total carbohydrates: 39 grams; Sugar: 26 grams Fiber:1 grams; Cholesterol: 40 milligrams; Sodium: 191 milligrams

Gingerbread House
Ingredients
* 1/2 cup (1 stick) butter, at room temperature
* 1/2 cup dark brown sugar
* 1/4 cup...
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