Lemony White Chocolate Chunk Biscotti
- Source
- Kraft recipe card
- Serves
- 21 (2 biscotti each, about 3-1/2 dozen total)
- Prep
- 20 min
- Cook
- 1 hr 10 min total
Ingredients
- 2 cups flour
- 1 tsp. CALUMET 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 PLANTERS Sliced Almonds, toasted
Steps
- HEAT oven to 350°F.
- 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.
Notes
Kraft Kitchens Tips: How to Toast Nuts — heat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
Nutrition per serving (2 biscotti): 150 calories, 5g total fat, 2.5g saturated fat, 25mg cholesterol, 105mg sodium, 22g carbohydrate, 1g dietary fiber, 13g sugars, 3g protein.
Printed from kraftrecipes.com, 3/23/2014.