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The lemon–milk mixture—a potent version of sour milk—will curdle when ready for use in this dish. The mixture “tenderizesâ€� the flour and helps give these cookies a crumbly texture. They're a great make-ahead option for a summer gathering.

Recipe by Cooking Light June 2008

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Recipe Summary

Yield:
2 dozen biscotti (serving size: 1 biscotto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine juice and milk; let stand for 10 minutes.

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  • Preheat oven to 350°.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring well with a whisk. Melt 2 tablespoons butter. Combine 2 tablespoons melted butter, milk mixture, rind, and egg in a large bowl, stirring well with a whisk. Add flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 4 x 12–inch log on a baking sheet coated with cooking spray.

  • Bake at 350° for 20 minutes or until golden brown. Reduce oven temperature to 325°. Remove log from baking sheet; cool 10 minutes on a wire rack. Using a serrated knife, cut log diagonally into 24 (1/2-inch) slices. Place slices upright on baking sheet; bake at 325° for 20 minutes or until crisp. Remove from baking sheet; cool completely on wire rack.

  • Combine remaining 1 teaspoon butter and chocolate in a microwave-safe dish; microwave at HIGH 30 seconds or until chocolate melts, stirring once. Pour chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle chocolate mixture over cooled biscotti. Let stand 30 minutes.

Nutrition Facts

96 calories; calories from fat 30%; fat 3.2g; saturated fat 1.2g; mono fat 1.1g; poly fat 0.5g; protein 1.9g; carbohydrates 15.5g; fiber 0.7g; cholesterol 12mg; iron 0.7mg; sodium 76mg; calcium 13mg.
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