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Home » Biscotti

White Chip Macadamia Lemon Biscotti

Modified: Nov 6, 2019 · Published: Oct 28, 2017 by Anna · This post may contain affiliate links · 4 Comments

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The cold weather had me craving biscotti, so this week I baked up a new flavor -- White Chip Macadamia Lemon Biscotti. As you can see I didn't do the best job dipping, but we were all happy with the flavor and texture.

lemon biscotti


The recipe calls for lemon zest rather than lemon extract so the lemon flavor is natural. You can add lemon extract if you want, but in my opinion you don't need to. Also, this biscotti is made with a small amount of oil rather than butter, so it's crunchy and not as crumbly as some other recipes.

lemon biscotti

And finally, it calls for a double dose of white chocolate. White chips go in the biscotti, and the dipped portion is made with two melted Lindt chocolate bars. I melted them in a wide and shallow bowl in the microwave then plunged the whole cookie right in. Next time I'll probably dip them vertically or just drizzle the chocolate over the top. Either way, I'll definitely make these again.

Recipe

lemon biscotti

White Chip Macadamia Lemon Biscotti

Cookie Madness
Lemon flavored biscotti with white chips and macadamia nuts.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine Italian
Servings 48

Ingredients
 

  • 4 large eggs
  • 1 ¼ cups granulated sugar 225 grams
  • 3 ½ tablespoons canola oil
  • 3 ½ tablespoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 ¼ cups all-purpose flour 460 grams
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup macadamia nuts
  • 1 cup white chips

Instructions
 

  • Preheat the oven to 350 degrees F. Have ready two large baking sheets lined with parchment.
  • In a mixing bowl, beat the eggs with an electric mixer until well blended. Add the sugar and beat on medium high for about one minute, then slowly drizzle in the oil. Beat in the zest and lemon juice.
  • In a second bowl, mix together the flour, baking powder and salt. With a mixing spoon or heavy duty scraper, add the flour mixture to the egg mixture and stir until incorporated. Stir in the white chips and the nuts.
  • Divide dough into half and shape each halve into a log that is about 12 inches long and 3 inches wide.
  • Bake logs at 350 for about 30 minutes, one pan on each rack and rotating halfway through.
  • Remove from the oven and let cool for about 15 minutes.
  • Meanwhile, reduce oven heat to 300 degrees F.
  • Slide parchment onto a cutting board and using a serrated knife, cut slightly diagonally to make half inch slices.
  • Lay the slices back on the baking sheets.
  • Bake the slices at 300 for about 15-18 minutes, turning halfway through, or until slices appear dry. Transfer to a rack and let cool. Note: I usually check at about 12 or 15 minute and remove the smaller, stubbier pieces. The large pieces can go a little longer.
Tried this recipe?Let us know how it was!

 

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Comments

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  1. Anna says

    November 02, 2017 at 6:59 am

    Awesome! I hope you like it. FYI if you don't feel like making lemon, you can double the vanilla and make vanilla or change the lemon to lime.

  2. Stephanie Haly says

    November 02, 2017 at 6:58 am

    This looks like another recipe I can make during the week! Thanks!

  3. Sue says

    October 29, 2017 at 7:34 am

    I think good lemon cookie recipes are hard to find. These sound good!

  4. Sonya says

    October 28, 2017 at 9:13 am

    Wow, these sound SO good!!!!!!!!!!!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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