Lemon–White Chocolate Biscotti

Lemon–White Chocolate Biscotti
Lemon–White Chocolate Biscotti (upper left and upper right), Butter Rum Cakes (lower center and upper right)

These Lemon–White Chocolate Biscotti are great any time of the year. Pictured with Butter Rum Cakes.

Lemon–White Chocolate Biscotti
Yield: 24
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon zest
  • 1¼ teaspoons lemon extract
  • ½ teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup almond slices
  • 1 (4-ounce) package white baking chocolate, such as Baker's
  1. Preheat oven to 325°.
  2. Line 2 rimmed baking sheets with parchment paper.
  3. In a large mixing bowl, combine sugar and eggs. Beat at high speed with a mixer until pale and fluffy, 3 to 5 minutes. Add lemon zest, lemon extract, and vanilla extract, beating to blend.
  4. In a medium bowl, combine flour, baking powder, and salt, whisking well. Add flour mixture to egg mixture, beating until incorporated. Add almond slices, beating well.
  5. Turn out dough onto a lightly floured surface. Using floured hands, roll dough into a 16x4-inch log. Place dough log on prepared baking sheet.
  6. Bake log until light brown and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. (Log may crack during baking.) Transfer log to a wire rack, and let cool until able to handle.
  7. Transfer log to a cutting surface. Using a large serrated knife in a sawing motion, cut log diagonally into ½-inch slices. Lay slices flat on remaining prepared baking sheet.
  8. Bake slices until light golden brown, 5 to 7 minutes per side. Transfer biscotti to wire racks, and let cool completely.
  9. Melt white chocolate according to package directions. Transfer chocolate to a piping bag, and snip off end. Drizzle chocolate in a diagonal manner on biscotti. Let set. (To set chocolate quickly, refrigerate for 15 minutes.)
  10. Store biscotti at room temperature in an airtight container with layers separated by waxed paper.

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