Crunchy biscotti, by request.

by Patricia on April 10, 2009 · 14 comments

white chocolate-lime biscotti

I was chatting with Dan the other day when out of the blue he asked, “Are you baking tonight?”. Talk about a loaded question, haha.   I took this as an opportunity to point out that he is now officially spoiled.  He went on to say that he was just asking because while he was having his afternoon coffee he was bummed that he didn’t have a “Patricia-baked-good” to go with it.  Aw… sweet. But spoiled.  He wasn’t craving anything specifically, just some kind of a fresh baked good.  After an hour of pondering he decided he wanted “sausage bread”.  Now, sausage bread (like this one from Bodacious Girl) is on my list of things to make someday.  Just not today.  And since it wasn’t an urgent sausage bread emergency, I didn’t feel bad telling Dan:  “no sausage bread for you“.  (And just between you and me, I wasn’t sure I had the patience for yeast dough).  But I did take his original request for a fresh baked good into consideration.

zested lime 

The next day I decided to make biscotti. But not the same chocolate biscotti as before.  We both love that chocolate biscotti… chewy and sweet and salty and just good.  But I wanted to try something new. So once again I turned to Dorie Greenspan and read the Lenox biscotti recipe in Baking: From My Home to Yours.   I read through the Playing Around section. Straight-up almond sounded okay, but I really wanted to do something different.  I had a lime.  Hmm. Lime… coconut? Doh, I didn’t have coconut. And then I spied an almost dead bag of white chocolate chips.  

white chocolate chips

So I took the Lenox recipe and added lime zest, reduced the almonds, and added some white chocolate chips. The result was good. I feel like something in the flavor could be enhanced though.  Maybe more lime zest?  Or a different flavor extract than almond?  Don’t get me wrong.  These were good just as they were.  And crunchy.  Not hard, but crunchy.  The addictive kind of crunchy.  But I set out to make “lime” and got only a hint of lime.  I do think coconut would be a nice compliment to the lime, maybe instead of the almonds.  I’ll let you know if I try it again, but in the meantime these biscotti will make you happy when you are craving a little something to go with your afternoon coffee (or tea).

white chocolate-lime biscotti
White chocolate “lime” biscotti (adapted from Lenox Almond Biscotti)

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure almond extract
1/2 cup sliced almonds
1/2 cup white chocolate chips
zest of 1 lime

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

2. Whisk together the flour, baking powder and salt.  Add the cornmeal and whisk again.

3. Massage the lime zest into the sugar.  Breathe deeply.  Enjoy the aromatherapy.

4. In your mixer bowl, beat the butter and sugar together at medium speed until very smooth, about 3 minutes.  Add the eggs, scrape down the bowl, and continue to beat for about 2 minutes more.  Beat in the extract.

5. Reduce the mixer speed to low and gradually add the dry ingredients but only until they are just mixed together.

6. Add the almonds and chocolate chips and stir it with your rubber spatula.

7. Put about half of the dough onto 1 side of the baking sheet.  Shape it into a log about 12 inches long by 1 1/2 inches wide.  Really it looks more flat and rectangular than log-like.  Shape the rest of the dough into a 2nd log.

8. Bake 15-20 minutes, until lightly golden but still soft to the touch.  Cool baking sheet on a rack for about 30 minutes.

9. (If you turned off the oven, now is a good time to turn it back on to 350).  Move the logs to a cutting board and cut each into 3/4 inch thick slices.  Return the slices to the baking sheet.

10. Bake for another 15-20 minutes (until golden and firm). 

11. Cool on a rack to room temperature.  Enjoy with your favorite tea or coffee.


1 Debra April 28, 2011 at 11:28 am

I baked these today. And while mine were much more “limey” (I used the zest of three limes.), I am still not going to use this recipe again. My loaves wouldn’t come clean off the sheet for slicing, the cookies kept falling apart on me, and the taste was too much like a sugar cookie for me.

I will use the massage technique in the future to infuse my sugars with the zest. THANKS FOR THAT ONE!

2 Dan October 27, 2009 at 9:23 am

Is sausage bread still on this list? :)

3 Andrew May 5, 2009 at 3:03 am

I’ve never had corn meal in biscotti before — I’ll definitely have to try this!

4 Irene April 17, 2009 at 7:34 pm

I’m going to try this soon. I think I’ll add a touch of either lemon or orange zest to the mix.

5 Heather April 17, 2009 at 6:59 pm

This sounds really good! I’m just wondering if you can substitute lime juice for the zest? I have lime juice on hand for a couple of other recipes, but have no real need to keep fresh ones around. I’ll have to play and see if this works or not. Thanks for the idea!

6 Megan April 17, 2009 at 6:44 pm

I would like to make this low fat. I know I could substitute splenda for the sugar and egg beaters for the eggs…..but does anyone think I could get aay with applesause to replace the fat (butter) ?

7 Laverne April 17, 2009 at 6:09 pm

I make several items with lime as a main ingredient (try the Mustard’s Lemon-Lime Pie). I will try these, put will try more lime zest than the recipe ask. Might also try with lime juice instead of the almond extract. Sounds good.

8 Nonnie April 17, 2009 at 6:08 pm

These sound so good…I think I would up the lime for sure. Sam’s Club in Wisconsin used to make a Key Lime Cookie that was out of this world it was a shortbread with a lime kick…very good with a slightly sweet/tart after-taste. To qudz104, haven’t you ever tasted a Key Lime Pie….mmmm, so tasty! When I moved to Florida I asked about these cookies at the local Sam’s Club…they had never heard of them…To bad…since the key lime grows here in Florida. Thanks for the recipe I hope to try it this weekend.

9 Laura April 14, 2009 at 1:00 am

This sounds really great! I am going to try this out tomorrow for a tea I am having with my girls! I have an extra lime in my fridge I was wanting to find a creative use for.

10 qudz104 April 10, 2009 at 2:28 pm

i like it, but im still wondering how lime works with baked goods. dont get me wrong, im sure its fantastic, but i never imagined it used for baking something sweet. hmm will try. all the other ingredients look like they mesh together well though

11 Patricia April 12, 2009 at 2:03 am

@qudz104 – I think lime with the right balance of flavors can be good in baked goods (just like lemon or orange). I think this use of lime needs a little more work though (not bad but not the best it could be).

12 Dan April 10, 2009 at 5:52 am

Ok, yes I am spoiled and yes, this is seriously good!!! :) I love these biscotti that are a little chewy, but with good texture, not too dry and hard…Yum Yum, -Dan

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