White Chocolate-Lemon Biscotti

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.

Yield: 48 servings (serving size: 1 biscotti)

Ingredients

• 3/4  cup  sugar
• 2  teaspoons  grated lemon rind
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  lemon extract
• 2  large eggs
• 1 2/3  cups  all-purpose flour
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1 1/4  cups  (6-ounce) bar premium white chocolate, chopped
• Cooking spray

Preparation

Preheat oven to 300°.

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 flour, 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 1/2-inch width.

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

Cut rolls diagonally into 24 (1/2-inch) slices. Place, cut sides down, on baking sheet. Bake at 300° for 10 to 12 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutritional Information

Calories:

55 (28% from fat)

Fat:

1.7g (sat 0.9g,mono 0.5g,poly 0.1g)

Protein:

1g

Carbohydrate:

9.1g

Fiber:

0.1g

Cholesterol:

10mg

Iron:

0.3mg

Sodium:

32mg

Calcium:

11mg