Chocolate-dipped Almond Biscotti

From the kitchen of Chef Kelly Smith, 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

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 (it will be soupy and a bit 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.

DOUBLE-CHOCOLATE COATING

6 oz. high-quality bittersweet

chocolate

5 tbsp. unsalted butter

2 oz. white chocolate

Melt the bittersweet chocolate and butter in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted). Dip half of each biscotto 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, stirring every 15 seconds until nearly melted, then remove and stir until fully melted) and place in a pastry bag with a ?ne writing tip (or in a plastic freezer bag with a tiny piece of the corner cut off). Drizzle white chocolate over the dark chocolate. Makes 36 biscotti.