|4 cups||Unbleached all-purpose|
|2 tablespoons||Baking powder|
|4 ounces||Butter, melted & cooled|
|1½ teaspoon||Lemon zest|
|4 ounces||Semisweet chocolate|
Grind the nuts in 2 batches - ½ fine grind and ½ course grind (to roll biscotti in later). Wisk eggs with sugar til frothy; stir in butter and lemon zest. Sift dry ingredients and add to fine groun nuts, then add egg mixture to dry mixture. Shape dough into 2 logs and bake at 350 for 25 minutes. Cool and slice ¼" thick. Bake at 250 until dry. Melt chocolate w/oil. Dip one end of each cookie in chocolate and roll in coarse nuts.
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