almond and lemon biscotti with white chocolate drizzle

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

Instructions

1. Preheat the oven to 325 degrees F.

2. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

3. In another large bowl, beat the sugar and eggs with an electric 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.

4. 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 until lightly 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 cookies are pale golden, about 25 minutes. Let cool completely.

5. 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 the water. 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 has hardened. Store in an airtight container.

*From Giada

banana-oatmeal chocolate chip cookies

Ingredients

1/2 cup mashed ripe banana (about 1 medium)

1/2 cup packed brown sugar

1/4 cup butter, softened

1/4 cup granulated sugar

1 tsp. vanilla extract

1 large egg

5.6 ounces all-purpose flour (about 1 1/4 cups)

2 cups old-fashioned oats

1 tsp. baking soda

1/2 tsp. salt

1/2 cup semisweet chocolate chips

cooking spray

Directions

1. Preheat oven to 350 degrees F.

2. Combine first 5 ingredients in a large bowl; beat with mixer at medium speed until smooth. Add egg; beat well.

3. Weigh or lightly spoon flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with mixer at medium speed until well blended. Stir in chocolate chips.

4. Drop batter by heaping tablespoonfuls 2 inches apart onto a half sheet coated with cooking spray or parchment paper. Bake at 350 degrees for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

*from Cooking Light