Friday, February 17, 2006

White Chocolate-Lemon Biscotti

Today’s recipe is from a friend/co-worker that is not only skilled in Electrical Engineering and System Engineering – she can cook! And boy, does she do it well. Like everyone, I get the random email telling me someone brought in donuts or cookies; rarely do I feel the need to go to their desk, but when this girl brings in a treat you better believe that I do my best to be first in line!

Many thanks to Mariah for giving me this low-fat coffee treat. It’s ridiculous how good these biscotti are…

¾ cup sugar
2 tsp grated lemon rind
1 tsp vanilla extract
½ tsp lemon extract
2 large eggs
1 2/3 cup flour
½ tsp baking soda
½ tsp salt
1 ¼ cup (6oz) premium white chocolate, chopped
Cooking Spray

Preheat oven to 300 degrees.

Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine four, baking soda, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate.

Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12 inch long) rolls; pat to 2 ½ width.

Bake at 300 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Cut rolls diagonally into 21 slices. Place cut sides down, on a baking sheet. Bake at 300 degrees for 10-12 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as soon as they cool). Remove from baking sheet; cool completely on wire rack.

Serving Size (1 biscotti)
Calories: 55
Fat 1.7


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