White Chocolate-Lemon Biscotti. The white chocolate chips definitely add a little bit of sweetness to the biscotti. My Almond-White Chocolate Lemon Biscotti combine one of my favorite flavor combinations, white chocolate and lemon with the addition of chopped almonds and a touch of almond extract. Line a large cookie sheet with parchment paper. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

You will need another whole lemon for the glaze. When the biscotti is cool, dip, spread, or drizzle white chocolate and allow the cookies to dry on a cookie sheet before storing in an air tight container. It's because of their shelf life that they make a wonderful food gift as well - think birthday or Christmas gifts with a batch of biscotti in a nice glass jar. You can have White Chocolate-Lemon Biscotti using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of White Chocolate-Lemon Biscotti

You need 3/4 cup of sugar.
You need 2 tsp of grated lemon rind.
You need 1 tsp of vanilla extract.
Prepare 1/4 tsp of lemon extracr.
You need 2 large of eggs.
It's 1 2/3 cup of all-purpose flour.
Prepare 1/2 tsp of baking soda.
It's 1/4 tsp of salt.
You need 6 oz of bar, premium white chocolate, chopped.
Prepare 1 of cooking spray.

Italian Biscotti is such a versatile cookie recipe. White Chocolate-Lemon Biscotti Photo: Becky Luigart-Stayner. For a variation on this crisp Italian cookie recipe, substitute orange for lemon and semisweet chocolate chips for chopped white chocolate. Take time to chop a white chocolate candy bar for this recipe; white chocolate morsels contain no cocoa butter.

White Chocolate-Lemon Biscotti step by step

Preheat oven to 300°.
Place first five ingredients in large bowl, and beat with mixer until well blended. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture. Beat until well blended, stir in chocolate..
Turn dough out onto a floured surface. Knead lightly 7 to 8 times, shape dough into two 9 inch long rolls. Places rolls on a large baking sheet coated with cooking spray, and pat to 1 inch thickness..
Bake at 300° for 35 minutes, remove rolls from baking sheet and cool for about 10 minutes on a cooling rack..
Cut each roll diagonally into twelve 1/2 inch slices, place cut side down on baking sheet and bake at 300° for 10 minutes. Turn cookies over and bake again for 10 more minutes. (Yields about 2 dozen).

For a variation on this crisp Italian cookie recipe, substitute orange for lemon and semisweet chocolate chips for chopped white chocolate.. Angela, the front counter person, is the nicest friendliest person I have ever meet. She lets everyone sample any of the many varieties of biscotti and even some focaccia. The cannolis are made fresh with good ingredients-mascarpone cheese, ricotta cheese, some wine, etc. Here is one I made during the holidays but it is perfect year round - White Chocolate Lemon Biscotti.