Lemon White Chocolate Biscotti

You guys probably don’t even recognize me lately with all these fancy schmancy recipes. I mean, a delicate dusting of powdered sugar over rustic berries? And now… this

Gnawing on a piece of biscotti really isn’t typically my style, but these are an exception. They aren’t as hard as a dog treat like some biscotti are and besides, you can’t say no to the lemon and white chocolate combo.

I feel compelled to give a shout out to my friend at this point in our program. I actually modified the recipe from one that she gave me (she actually made it gluten free which I stupidly haven’t even tried doing yet). So here’s the shout: THANK YOU SARAH, YOU ANGEL OF COOKIES. I LOVE YOU FOREVER.

Anyways, don’t worry. I’ll probably post a big, gooey, messy, artery clogging brownie next week so you know it’s really me. Have a good day.

• • Lemon White Chocolate Biscotti  
  • Cookie Ingredients:
  • 1/4 cup softened butter
  • 6 tablespoons sugar
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest (You will need one lemon for the juice and zest in the cookie. You will need another whole lemon for the glaze. That’s two lemons.)
  • 1 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips
  • 1/2 cup slivered almonds (optional)
  • Lemon White Chocolate Glaze Ingredients:
  • 1 1/2 cups white chocolate chips (or chopped baking chocolate would actually be better)
  • 4 tablespoons lemon juice
  • 1 tablespoon lemon zest (this juice and zest should be the entirety of your second lemon)
  • Instructions:
    Preheat panggangan to 325ºF.
  • Combine the sugar and butter and mix well. Add the egg, lemon juice, and zest.
  • Combine the flour, baking powder, and salt and stir into the rest of the ingredients. Stir in the white chocolate chips and almonds.
  • Form into a 10×2 inch log. Place on a lightly greased baking sheet.
  • Bake for 40 minutes. Cool for ten minutes. Using a sharp knife (I actually used an Electric Knife) cut the log into about 1 inch slices on a slight diagonal. Arrange the slices on the baking sheet and continue baking for 25 more minutes.
  • Combine all the ingredients for the glaze (I don’t know if glaze is the best word for this, but you know what I mean). Microwave on 40% power for 30 seconds at a time, stirring each time until melted. Dip the bottom of each cooled biscotti in and set on a piece of parchment paper. Drizzle the remaining on top.