White chocolate and lemon zest give these crunchy toasted almond biscotti their sweet and citrusy appeal.
What You Need
Original recipe yields 21 servings
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 egg s
1 tsp. lemon extract
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
1/3 cup PLANTERS Sliced Almonds, toasted
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
3-1/2 doz. or 21 servings, 2 biscotti each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.