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Lemony White Chocolate Chunk Biscotti




Source of Recipe


KRAFT


List of Ingredients




2 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/4 cup (1/2 stick) butter or margarine, softened
1 cup sugar
2 Tbsp. grated lemon peel
2 eggs
1 tsp. lemon extract
4 squares BAKER'S Premium White Baking Chocolate, chopped
1/3 cup PLANTERS Sliced Almonds, toasted


Recipe



PREHEAT oven to 350°F. Sift together flour, baking powder and salt into large bowl; set aside. Beat butter, sugar and lemon peel in separate large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in lemon extract. Gradually add flour mixture, beating until well blended. Stir in chocolate chunks and almonds.

DIVIDE dough in half. Place on floured surface; shape each half into a log, 12 inches long and 1 inch in diameter. Place on greased baking sheet.

BAKE 35 min. or until golden brown. Cool on baking sheet 10 min. Place on cutting board. Cut each log diagonally into 21 slices, using serrated knife. Place, cut sides down, on greased baking sheet. Bake an additional 5 min. or until crisp. Cool completely on wire racks. Store in tightly covered container at room temperature.