Best Lemony White Chocolate Chunk Biscotti Recipes

LEMONY WHITE CHOCOLATE CHUNK BISCOTTI

Lemony White Chocolate Chunk Biscotti image

White chocolate and lemon zest give these crunchy toasted almond biscotti their sweet and citrusy appeal.

Provided by My Food and Family

Categories Italian Desserts

Time 1h10m

Yield Makes 3-1/2 doz. or 21 servings, 2 biscotti each.

Number Of Ingredients 10

Ingredients

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup (1/2 stick) butter or margarine, softened
1 cup sugar
2 Tbsp. lemon zest
2 eggs
1 tsp. lemon extract
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
1/3 cup sliced almonds, toasted

Steps:

Heat oven to 350ºF.
Sift together flour, baking powder and salt; set aside. Beat butter, sugar and lemon zest in separate large bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each. Blend in extract. Gradually beat in flour mixture. Stir in chocolate and nuts.
Divide dough in half; shape each half into 12x1-inch log on floured surface. Place on greased baking sheet.
Bake 35 min. or until golden brown. Cool on baking sheet 10 min. Transfer to cutting board. Cut each log diagonally into 21 slices, using serrated knife. Return, cut-sides down, to baking sheet. Bake 5 min. or until crisp. Remove to wire racks; cool completely.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

LEMONY WHITE CHOCOLATE CHUNK BISCOTTI

Lemony White Chocolate Chunk Biscotti image

How to make Lemony White Chocolate Chunk Biscotti

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

2cups flour
1tsp. CALUMET Baking Powder
1/2tsp. salt
1/4cup (1/2 stick) butter or margarine, softened
1cup sugar
2Tbsp. grated lemon zest
2 eggs
1tsp. lemon extract
4squares BAKER'S White Chocolate, chopped
1/3cup PLANTERS Sliced Almonds, toasted

Steps:

HEAT oven to 350ºF.
SIFT together flour, baking powder and salt; set aside. Beat butter, sugar and lemon zest in separate large bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each. Blend in extract. Gradually beat in flour mixture. Stir in chocolate and nuts.
DIVIDE dough in half; shape each half into 12x1-inch log on floured surface. Place on greased baking sheet.
BAKE 35 min. or until golden brown. Cool on baking sheet 10 min. Transfer to cutting board. Cut each log diagonally into 21 slices, using serrated knife. Return, cut-sides down, to baking sheet. Bake 5 min. or until crisp. Remove to wire racks; cool completely.