Sweet, tart, & crunchy, you’ll want to eat more than one!
Since I’ve made many different types of biscotti, it was a no-brainer what category this week’s republished recipe would be. The hard part was deciding which one. Because Tuesday’s biscotti recipe included cherries, I decided to go with another fruit biscotti. This one is different than all of the other biscotti I’ve made in that it has a hint of sour to it from the addition of lemon. Not only does it round out the flavors in the biscotti, it keeps the sweet in check.
Keep reading to learn about this recipe first published in May 2016.
This week we are focusing on Mother’s Day treats, which is a theme that works well for me. I love to cook and bake for others. However, my mom lives 1,500 miles away, so there’s no option of making dinner for her on Mother’s Day. That doesn’t stop me from making a treat and mailing it to her.
Biscotti are a favorite treat for occasions such as this. As a twice-baked cookie, mailing them does no harm, as long as you package them well, so they don’t arrive in tiny pieces. I’ve made an assortment of biscotti over the years, so for this Mother’s Day I decided to try something new. (If you’re lucky enough to be able to cook for your mom, these Lemon Blackberry Bars would be another great dessert option.)
Of course, before mailing these treats, I did sample a few. It’s not a good idea to try a new recipe on another person, especially when it’s a gift. Having tried a couple, I have to say I’m glad I mailed most of them. They were addictive. The tartness of the lemon combined with the burst of blueberry and the sweetness of the white chocolate was amazing. I could have eaten many, many more.
As with many of my recipes, variations can be made. For those of you who don’t like berries, you can omit the blueberries. If white chocolate is too sweet, you can leave the biscotti unglazed. I have seen some recipes that combine lemon and semi-sweet or milk chocolate. That sounds odd to me, but feel free to try and leave a note in the comments as to how it was.
- 1/3 cup butter, softened
- 1-1/4 cups sugar
- 2 eggs
- 1 tsp. lemon extract
- 1 Tb. lemon zest
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 cups flour
- 1 cup dried blueberries
- 3/4 cup white chocolate chips
- 1/2 tsp. shortening
- Preheat oven to 350
- Combine butter and sugar in stand mixer; mix on speed 2 for 2 minutes.
- Add eggs, one at a time, until combined.
- Add lemon extract and zest, mixing until blended.
- Add baking powder, salt, and flour, mixing until combined.
- Add blueberries, stirring until evenly distributed.
- Divide dough in half.
- Shape each half into 6″ x 4″ rectangle, using floured hands.
- Set each loaf 2″ apart on a baking sheet.
- Bake for 30 minutes or until the dough is set.
- Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
- Using a serrated knife, cut the loaves into diagonal slices, 3/4″ thick.
- Place slices on cookie sheet with the cut sides down; bake for 8 to 9 minutes.
- Turn over slices, and bake for 8 to 9 minutes more.
- Remove biscotti from oven, and allow to cool completely on a cooling rack.
- Combine white chocolate and shortening in a small microwave-safe bowl.
- Microwave for 30 seconds, then stir.
- Continue heating chocolate in 30 second increments, stirring in between, until chocolate glaze is smooth.
- Using a spoon, spread a layer of glaze on the top of each biscotti.
- Refrigerate for 15 mintes to set glaze.
- Baking the loaves on parchment paper will help in transferring from the baking sheet to cutting board without the loaf cracking.