Spacer White Chocolate-Lemon Biscotti
  | Asymmetry | Cooking | White Chocolate-Lemon Biscotti |



3/4 c sugar
2 tsp grated lemon rind
1 tsp vanilla extract
1/4 tsp lemon extract
2 large eggs
1 2/3 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 oz. premium white chocolate, chopped
cooking spray


  1. Preheat oven to 300F. Coat baking sheet with cooking spray.
  2. Place sugar through eggs in a large bowl and beat until well-blended.
  3. Combine the flour, baking soda, and salt and whisk together, then gradually add to sugar mixture, beating until well-blended.
  4. Stir in chocolate pieces.
  5. This is the hard part. The dough is very wet and sticky, and you must somehow form it into 2 12-inch rolls on the baking sheet, then flatten them to 2 1/2 inches wide. Feel free to swear. Believe it or not, they do become sort of loaf-shaped while they bake.
  6. Bake 35 minutes, then remove from sheets and cool 10 minutes on a wire rack. Leave the oven at 300F.
  7. Cut the rolls diagonally into 24 slices, about 1/2 inch wide. Place the slices, cut side down, on baking sheet. Bake 10-12 minutes, turn over, and bake an additional 10 minutes.
  8. Remove from baking sheet and cool completely on a wire rack.

Only 55 calories per slice!

Cooking Light, issue unknown.

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Except where noted, all material on this site is © 2002 Rebecca J. Stevenson