with white chocolate & lemon
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WHY YOU SHOULD MAKE THIS BISCOTTI
They're perfectly crisp.
This recipe is so easy.
The cookies taste great with or without the chocolate.
They're perfect with coffee, tea, or eggnog!
- BAKING POWDER
- CINNAMON, GINGER, ALLSPICE, CARDAMOM, & NUTMEG
- UNSALTED BUTTER
- BROWN & WHITE SUGAR
- VANILLA EXTRACT
- WHITE CHOCOLATE
In a bowl, beat the butter & sugars. Add the molasses, vanilla, & eggs. Then, mix in the flour, baking powder, salt, & spices until the dough is stiff & sticky.
Pat the dough into 2 logs. Bake until the edges of the logs are dry and turn golden-brown. Cool for 10 minutes.
Slice the cookies into 3/4 inch strips. Bake the cookies for another 16-20 minutes until the cookies are crisp & dry.
Tip - don't worry if the cookies are a tad soft. They'll crisp more as they cool!
Drizzle the cooled biscotti with white chocolate and sprinkle with lemon zest. Let the chocolate harden.
Add holiday sprinkles instead of lemon zest.
Or, use chopped nuts (like pistachios or hazelnuts) for crunch.
Nothing! Leave the biscotti plain - so delicious on their own.
see the recipe
To make slicing the cookies easier, use a sharp, serrated knife. If you use a dull knife, the cookies will crack and crumble.
I'M SARA LYNN
Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.