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Desserts

Lemony White Chocolate Chunk Biscotti

Lemony White Chocolate Chunk Biscotti recipe
photo by:kraft
OH OH OH i just love lemony biscuttis their my best biscuttis i make them every week yum
posted by
kraftlove01
on 7/31/2012
time
prep:
20 min
total:
1 hr 10 min
servings
total:
3-1/2 doz. or 21 servings, 2 biscotti each
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What You Need

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
 eggs
1
tsp.  lemon extract
1
pkg.  (4 oz.) BAKER'S White Chocolate, chopped
1/3
cup  PLANTERS Sliced Almonds, toasted

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.

Kraft Kitchens Tips

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.
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