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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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The small amount of rich white chocolate makes this biscotti feel like an indulgence. The lemon zest adds a bright citrus flavor that is perfect with a cold drink on a warm summer day. You can substitute milk for the fat-free half-and-half if you don't keep it on hand. Store the cookies in a single layer in an airtight container. —Shelly Huckey, Mount Pleasant, S.C. Ingredients:
6 tablespoons sugar |
2 tablespoons butter, softened |
1 1/2 teaspoons grated lemon rind |
1/4 teaspoon vanilla extract |
1 large egg |
1 large egg white |
4.5 ounces all-purpose flour (about 1 cup) |
3/4 teaspoon baking powder |
1/8 teaspoon salt |
1/2 cup white chocolate chips, divided |
1/3 cup chopped pecans |
cooking spray |
1 tablespoon fat-free half-and-half |
Directions:
1. Place first 4 ingredients in a large bowl; beat with a mixer at high speed 2 minutes until well blended. Add egg and egg white, one at a time, beating well after each addition.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a small bowl, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until blended. Stir in 1/4 cup chips and pecans (dough will be sticky). Cover and chill 30 minutes.
3. Preheat oven to 325°.
4. Turn dough out onto a heavily floured surface. With floured hands, shape dough into a 9 x 4–inch log; pat to 1/2-inch thickness. Place log on a baking sheet coated with cooking spray. Bake at 325° for 30 minutes. Remove log from pan; cool 10 minutes on a wire rack. Cut log crosswise into 18 (1/2-inch-thick) slices. Place, cut sides down, on baking sheet. Bake at 325° for 15 minutes or until lightly browned. Cool completely on wire rack.
5. Place remaining 1/4 cup white chocolate chips in a glass measure; microwave at HIGH 30 seconds or just until melted. Add fat-free half-and-half; stir until smooth. Drizzle over biscotti.
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