Recipe Corner

White Chocolate Glazed Lemon Biscotti

2 cups unbleached flour with
ultragrain
1 teaspoon baking powder
1.2 teaspoon salt
1.2 cup (1 stick) margarine,
softened
1 cup granulated sugar
2 eggs
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1.2 cup white chocolate morsels
1.2 teaspoon vegetable shortening

Preheat oven to 350 degrees. Combine flour, baking powder and salt in medium bowl; set aside.

Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy.

Add eggs, lemon peel and juice; beat just until blended. Stir in flour mixture.

Divide dough in half. Shape each half into an 8×3-inch rectangle on an ungreased cookie sheet.

Bake 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.

Cut each rectangle crosswise into 1.2-inch slices. Place slices, cut side down, on cookie sheet.

Bake 15 minutes, turning once, until crisp and edges are lightly browned. Cool completely.

Place chocolate and shortening in 1-cup microwave-safe measuring cup.

Microwave on High 1 minute, or until melted, stirring until smooth. Drizzle chocolate over biscotti. Let stand until chocolate is set.