By Tracey
White Chocolate and Lemon Biscotti
just barely adapted from Cooking Light
(Note: I like bars of white chocolate, not chips, for this recipe. At the very least, use bar chocolate for the drizzle – it’ll melt more easily than chips.)
Ingredients:
Biscotti
- 3/4 cup sugar
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 large eggs, at room temperature
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 oz white chocolate, roughly chopped
Drizzle
- 2 oz white chocolate, finely chopped
Directions:
Preheat oven to 300 F. Line a baking sheet with parchment paper.
Add the sugar and lemon zest to a large bowl. Use your fingertips to rub the zest into the sugar until the sugar is moist and fragrant. Add both extracts and the eggs, then use a hand mixer to beat the mixture on medium speed until well combined. Add the flour, baking soda, and salt to the bowl and mix on low speed until incorporated. Use a rubber spatula to mix in the chopped white chocolate.
Transfer the dough to the prepared baking sheet. Divide it in half and shape each half into a log that’s about 12 inches long and 2 inches wide. The dough is fairly sticky – if you wet your fingertips it’ll be easier to work with it and not have it stick to you like crazy.
Bake for 30-35 minutes, or until the logs are golden and set, but still slightly soft. Remove the baking sheet to a wire rack and allow to cool for about 15 minutes (maintain the oven temperature). Meanwhile, set a wire rack inside a rimmed baking sheet. Use a sharp knife to cut the logs, on the diagonal, into 1/2-inch slices. Transfer the cookies to the wire rack you set inside the baking sheet, cut side down. Bake for an additional 18-20 minutes, flipping the cookies halfway through, until golden brown. They’ll still be slightly soft in the center, but will firm up as they cool. Remove and transfer to a second wire rack to cool completely.
Meanwhile, add the remaining white chocolate to a small bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the chocolate is melted and smooth. Drizzle over the cooled biscotti decoratively.
