Summer Biscotti

Name: Summer Biscotti
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

13 ingredients

5 steps

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.