White Chocolate Glazed Lemon Biscotti
Twice–baked Italian lemon cookie that is drizzled with white chocolate, perfect with coffee or tea
Prep Time: 30 minutes
Total Time: 2 hours 30 minutes
Makes: 24 servings (1 biscotti each)
Ingredients
| 2 |
cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
| 1 |
teaspoon baking powder |
| 1/2 |
teaspoon salt |
| 1/2 |
cup (1 stick) Fleischmann's® Original Margarine-stick, softened |
| 1 |
cup granulated sugar |
| 2 |
eggs |
| 1 |
teaspoon grated lemon peel |
| 2 |
tablespoons fresh lemon juice |
| 1/2 |
cup white chocolate morsels |
| 1/2 |
teaspoon vegetable shortening |
Directions
- Preheat oven to 350°F. Combine flour, baking powder and salt in medium bowl; set aside.
- Beat Fleischmann's and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, lemon peel and juice; beat just until blended. Stir in flour mixture.
- Divide dough in half. Shape each half into an 8x3-inch rectangle on an ungreased cookie sheet. Bake 30 minutes, or until center is firm to the touch. Cool on cookie sheet 15 minutes.
- Cut each rectangle crosswise into 1/2-inch slices. Place slices, cut side down, on cookie sheet. Bake 15 minutes, turning once, until crisp and edges are lightly browned. Cool completely.
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