Lemon coconut pop biscotti
Satisfy your sweet tooth with this delicious blast of citrus!
SERVES
3
TO
5
Ingredients
Biscotti
- 1 cup vegetable or canola oil
- 1 cup sugar
- 4 eggs
- 2 teaspoons lemon emulsion
- 3 tablespoons orange juice (pulp-free)
- 3 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 cup poppy seeds
- 1/4 cup toasted coconut
- 1 cup white chocolate, chopped
White Chocolate Drizzle
- 1 cup white chocolate
- 4 teaspoons milk
- 1/2 teaspoon vanilla
Directions
Biscotti
- Preheat the oven to 350° F.
- Combine oil and sugar together in a mixer on low.
- Add eggs, lemon emulsion and orange juice.
- In a separate bowl combine flour, baking powder and salt. Add flour mixture to oil-sugar mixture and combine.
- Add poppy seeds, toasted coconut and white chocolate.
- Transfer the dough mixture to a 12-inch x 17-inch cookie sheet lined with parchment paper. The batter will be thick. Spread evenly from corner to corner of the cookie sheet.
- Place in oven for 30 minutes until top seems dry and slightly brown. Remove from oven and allow to cool slightly. Reduce the oven heat to 325° F.
- Slide parchment paper with Biscotti onto the surface. With a sharpe knife cut Biscotti into six inches by one and a half-inch pieces. Place Biscotti pieces onto the baking sheet and into the oven. Bake to dry (10 minutes on each side) turning them once midway.
White Chocolate Drizzle
- Combine white chocolate, milk and vanilla and microwave at 70 percent power for one minute. Stir, repeat if necessary for 10 to 20 seconds until chocolate is melted and smooth.
- Set aside for serving.
Serve
- Remove biscotti from the oven and allow to cool.
- Once cooled down, drizzle white chocolate over Biscotti and enjoy!
