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5 from 1 vote

Lemon White Chocolate Biscotti

This is a guest post from Cathy over @ButterFlourSugarSalt. It is adapted from a cooking light magazine recipe over 10 years ago I hope you enjoy it.
Course: Beginnings
Cuisine: Italian
Keyword: biscotti, lemon, white chocolate
Servings: 0

Ingredients

  • 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

Instructions

  • 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.