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!