KEY LIME AND WHITE BISCOTTI RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Whisk together flour, sugar, baking powder and salt. Add butter and use mix until the dough resembles coarse meal. Add egg, milk, vanilla, and key lime juice and blend until the dough becomes soft, then add the walnuts and white chocolate chunks. Form dough into two or three long narrow rolls on a large cookie sheet lined with waxed paper - leave plenty of space between rolls as they'll expand in the oven. Bake for 20 minutes then cool on a wire rack for 20 minutes. While the biscotti is resting, lower oven temperature to 300°. Cut biscotti on the diagonal into ½ in. thick slices and arrange on cookie sheet lined with waxed paper. Bake 30 minutes. Biscotti will harden as they cool. Store for up to 2 weeks in airtight container, layering biscotti between sheets of waxed paper.
WHITE CHOCOLATE BISCOTTI
Gorgeous white chocolate, apricot, and almond biscotti. So elegant ... and everyone will rave! Serve them plain or drizzled with melted white chocolate. Store in an airtight container.
Provided by Tavisha
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
- Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
- Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
- Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 18.7 g, Cholesterol 15.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 112.3 mg, Sugar 11.5 g
WHITE CHOCOLATE KEY LIME CHEESECAKE
This is a recipe I made myself because I love the tartness of lime mixed with white chocolate. Also, I love cheesecake!
Provided by Angela
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 2h50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
- Sprinkle graham cracker crumbs into the bottom of the prepared pan.
- Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
- Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
- Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
- Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 36.8 g, Cholesterol 163.7 mg, Fat 41.4 g, Fiber 0.1 g, Protein 10 g, SaturatedFat 25.2 g, Sodium 283.7 mg, Sugar 33.4 g
KEY LIME AND WHITE CHOCOLATE BISCOTTI
Steps:
- 1. Preheat oven to 350°. 2. Whisk together flour, sugar, baking powder and salt. Add butter and use mix until the dough resembles coarse meal. 3. Add egg, milk, vanilla, and key lime juice and blend until the dough becomes soft, then add the walnuts and white chocolate chunks. 4. Form dough into two or three long narrow rolls on a large cookie sheet lined with waxed paper - leave plenty of space between rolls as they'll expand in the oven. 5. Bake for 20 minutes then cool on a wire rack for 20 minutes. While the biscotti is resting, lower oven temperature to 300°. 6. Cut biscotti on the diagonal into ½ in. thick slices and arrange on cookie sheet lined with waxed paper. Bake 30 minutes. Biscotti will harden as they cool. Store for up to 2 weeks in airtight container, layering biscotti between sheets of waxed paper.
LIME COCONUT BISCOTTI
My family loves this recipe! It's great with that morning cup of coffee, delicious as an afternoon snack or after-dinner dessert. Citrusy and crunchy, not too sweet, it always hits the spot. -Diana Burrink, Crete, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 32 cookies.
Number Of Ingredients 12
Steps:
- In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest. , Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 20-25 minutes or until set., Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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