White Chocolate and Lemon Biscotti

White chocolate and lemon – it’s a flavor combination I’ve seen in other recipes, but always been a little bit hesitant to try. I definitely like citrus paired with chocolate, especially orange and dark chocolate, but for some reason white chocolate and lemon just seemed a little more out there. I’ve been slowly coming around on it though, and the more I thought about it, the more I was convinced it had the potential to be great. White chocolate is, believe it or not, my favorite chocolate and I love all things lemon! Maybe I’d actually been missing out not pairing the tart and tangy lemon with sweet white chocolate?

I decided to give this flavor due a shot in a biscotti recipe first. To be honest, I chose the biscotti because the recipe was super quick and easy and after having already spent a long day in the kitchen, I was craving simplicity. There’s no butter or oil in this recipe, the only fat comes from the eggs. Well, the eggs and the white chocolate, which is not only drizzled over the top of the biscotti but chunks are also incorporated into the dough itself. You’ll only need about five minutes to throw the dough together then you can let the oven take over and do the rest of the work for you.

White Chocolate and Lemon Biscotti

I’m not a dunker since I don’t drink coffee or tea, so I don’t like my biscotti super crispy and so hard that dunking is practically required. This recipe had the perfect consistency for me – crunchy, but not overly so. And the flavor definitely had me kicking myself for having avoided the lemon and white chocolate combo for so long. Absolutely delicious! The lemon is fairly subtle but it perfumes the biscotti. Even with so much white chocolate incorporated, the cookies aren’t overly sweet.

Now if you’ll excuse me I need to go pin every white chocolate and lemon recipe I can find :) I think it’ll be such a nice combo for spring, if it ever decides to arrive here… Three straight weekends of snow this month, I’m so ready!

White Chocolate and Lemon Biscotti
just barely adapted from Cooking Light, January 2002 (via MyRecipes)

{Note: I like bars of white chocolate, not chips, for this recipe. At the very least, use bar chocolate for the drizzle – it’ll melt more easily than chips.}

Biscotti
3/4 cup sugar
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz white chocolate, roughly chopped

Drizzle
2 oz white chocolate, finely chopped

Preheat oven to 300 F. Line a baking sheet with parchment paper.

Add the sugar and lemon zest to a large bowl. Use your fingertips to rub the zest into the sugar until the sugar is moist and fragrant. Add both extracts and the eggs, then use a hand mixer to beat the mixture on medium speed until well combined. Add the flour, baking soda, and salt to the bowl and mix on low speed until incorporated. Use a rubber spatula to mix in the chopped white chocolate.

Transfer the dough to the prepared baking sheet. Divide it in half and shape each half into a log that’s about 12 inches long and 2 inches wide. The dough is fairly sticky – if you wet your fingertips it’ll be easier to work with it and not have it stick to you like crazy.

Bake for 30-35 minutes, or until the logs are golden and set, but still slightly soft. Remove the baking sheet to a wire rack and allow to cool for about 15 minutes (maintain the oven temperature). Meanwhile, set a wire rack inside a rimmed baking sheet. Use a sharp knife to cut the logs, on the diagonal, into 1/2-inch slices. Transfer the cookies to the wire rack you set inside the baking sheet, cut side down. Bake for an additional 18-20 minutes, flipping the cookies halfway through, until golden brown. They’ll still be slightly soft in the center, but will firm up as they cool. Remove and transfer to a second wire rack to cool completely.

Meanwhile, add the remaining white chocolate to a small bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the chocolate is melted and smooth. Drizzle over the cooled biscotti decoratively.