LEMON WHITE CHOCOLATE BREAD RECIPES

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ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE REC…



Almond and Lemon Biscotti Dipped in White Chocolate Rec… image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 20 biscotti

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 325 degrees 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 an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, 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 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.
  • 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.

Nutrition Facts : Calories 268 calorie, FatContent 11 grams, SaturatedFatContent 5.5 grams, CholesterolContent 40 milligrams, SodiumContent 191 milligrams, CarbohydrateContent 39 grams, FiberContent 1 grams, ProteinContent 5 grams, SugarContent 26 grams

LEMON BREAD PUDDING RECIPE | REE DRUMMOND | FOOD NETWORK



Lemon Bread Pudding Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 45 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

1 loaf eggy bread such as challah or brioche
Softened butter, for greasing the baking dish
2 cups half-and-half 
4 large eggs 
Zest and juice of 2 lemons 
1 cup sugar 
Bourbon Whipped Cream, recipe follows, for serving
1 cup heavy cream, very cold
2 tablespoons sugar 
2 tablespoons bourbon 

Steps:

  • Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
  • Grease a 9-inch-by-13-inch baking dish with butter.
  • Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
  • Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
  • Serve warm with Bourbon Whipped Cream.
  • Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.

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