So last week I had my left shoulder replaced. I know sounds daunting right? I am so blessed that I have such good friends who are also in the food industry and we’re willing and able to do some guest recipes and guest post for me.
This particular recipe for White Chocolate Lemon Biscotti comes from a very good friend that I’ve never actually met. Cathy Gruhn and I met in an online writing class that was being taught by the late great Molly O’Neill. We have become fast friends and I consider her one of my closest friends and advisers. I couldn’t have been more thrilled when she said she would write for my What’s in my Cart feature. So without further ado… Oh and make sure you follow @ButterFlourSugarSalt on Instagram
What’s in my cart? LEMONS!!
I’m crazy for lemons! Every time I go to the market, you’ll find a large netted bag, filled with sunny yellow rounds sitting prominently in my shopping cart. Whether it is a slice in some hot or cold water, a squeeze for some brightness and flavor over veggies, pizza or pasta or even grilled or roasted to make a presentation, a lemon finds its way into almost everything I make. With the holidays in full swing, I’m into full cookie box baking, and even here, lemons play a central role in my Lemon White Chocolate Biscotti, a crunchy dunking cookie with a hint of sweet from delicate white chocolate chips and a zing of lemon zest shaken from the rasp of a microplane.
This was one of the first treats I made when I first began baking seriously, the recipe and picture was nestled in the pages of a Cooking Light holiday isse that caught my attention. Their Lemon White Chocolate Biscotti to this day, plays a central role in my cookie repertoire. — it’s a classic. Of course, if you’re not a fan of lemon or white chocolate, use the basic biscotti recipe and adapt flavor that you like. I’ve made the biscotti with cinnamon chips and drizzled with a maple glaze. I’ve made it with various dried fruits — cherries being my favorite and even coconut or lime, but it’s this tried and true version that I keep coming back to. There is something to be said of a recipe that was initially printed in a magazine more than 10 years ago. And, as it’s been said, “if it ain’t broke, don’t fix it….” Give the recipe a try and I’m hoping you agree!
Lemon White Chocolate Biscotti
- 3/4 cup Granulated White Sugar
- 2 tsp. Grated Lemon Peel
- 1 tsp. Vanilla Extract
- 1/4 tsp. Lemon Extract
- 2 large Eggs, at room temperature
- 1-2/3 cup All-Purpose Flour
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 1-1/4 cup (6oz.) White Chocolate Chips, use a good one
- Preheat oven to 300°.Into a bowl, combine the flour, baking soda and salt, set aside.Add the first five (5) ingredients – sugar, lemon rind, vanilla, lemon extract and eggs - into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium until well blended. Slowly add the flour etc. to the sugar mixture, mixing until well blended. Stir in the white chococlate.
- Turn the dough onto a baking sheet, either spray with cooking spray or lined with parchment.Shape into two 12-inch rolls; the pat to 2 ½ inch width.
- Bake for 35 minutes. Remove the roll from the baking sheet, cool 10-minutes on a wire rack. DO NOT TURN OFF THE OVEN.Cut the rolls diagonally into 24 (1/2 inch) slices. Place the slices cut side down on your baking sheet and bake for 10-12 minutes (at 300*). Turn the cookies over and bake an additional 10-minutes. Note: the cookies will be slightly soft in the center but will harden as they cool. Remove from the baking sheet and let cool completely on a wire rack.* Here's my tip. You can serve these as is and they are fantastic or you can dip them partially in white chocolate or you can drizzle additional white chocolate over the top.