White Chocolate-Lemon Biscotti. For a variation on this crisp Italian cookie recipe, substitute orange for lemon and semisweet chocolate chips for chopped white chocolate. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). 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.
Lemon-White Chocolate Biscotti (upper left and upper right), Butter Rum Cakes (lower center and upper right).
Transfer biscotti to wire racks, and let cool completely.
Melt white chocolate according to package directions.
You can cook White Chocolate-Lemon Biscotti using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of White Chocolate-Lemon Biscotti
- Prepare 3/4 cup of sugar.
- You need 2 tsp of grated lemon rind.
- Prepare 1 tsp of vanilla extract.
- Prepare 1/4 tsp of lemon extracr.
- You need 2 large of eggs.
- You need 1 2/3 cup of all-purpose flour.
- Prepare 1/2 tsp of baking soda.
- Prepare 1/4 tsp of salt.
- You need 6 oz of bar, premium white chocolate, chopped.
- You need 1 of cooking spray.
Place biscotti cut side up on baking sheets. Let cookies cool to room temperature. Cookie Monster: White Chocolate Dipped Lemon-Almond Biscotti. All products linked here have been independently selected by our.
White Chocolate-Lemon Biscotti instructions
- Preheat oven to 300°.
- Place first five ingredients in large bowl, and beat with mixer until well blended. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture. Beat until well blended, stir in chocolate..
- Turn dough out onto a floured surface. Knead lightly 7 to 8 times, shape dough into two 9 inch long rolls. Places rolls on a large baking sheet coated with cooking spray, and pat to 1 inch thickness..
- Bake at 300° for 35 minutes, remove rolls from baking sheet and cool for about 10 minutes on a cooling rack..
- Cut each roll diagonally into twelve 1/2 inch slices, place cut side down on baking sheet and bake at 300° for 10 minutes. Turn cookies over and bake again for 10 more minutes. (Yields about 2 dozen).
White chocolate and lemon zest give these crunchy toasted almond biscotti their sweet and citrusy appeal. Sift together flour, baking powder and salt; set aside. Beat butter, sugar and lemon zest in separate large bowl with mixer until well blended. Form the dough into two logs. But first, wet your hands or spray them with non-stick cooking spray.