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
1/4 cup softened butter
6 tablespoons sugar
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 10x2 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.