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Lemon and Blueberry Biscotti with White Chocolate Glaze

Lemon and Blueberry Biscotti with White Chocolate Glaze

Michele Pesula Kuegler
Prep Time 10 minutes
Cook Time 46 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 30

Ingredients
  

  • 1/3 cup butter softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1 cup dried blueberries
  • 3/4 cup white chocolate chips
  • 1/2 teaspoon shortening

Instructions
 

  • Preheat oven to 350°F.
  • 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 a 10″ x 3" rectangle, using floured hands.
  • Set each loaf 2″ apart on a parchment paper-lined 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 the baking 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 minutes to set glaze.
Keyword biscotti