Lemon coconut pop biscotti

By Shari Koffman
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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 

  1. Preheat the oven to 350° F.
  2.  Combine oil and sugar together in a mixer on low. 
  3. Add eggs, lemon emulsion and orange juice. 
  4. In a separate bowl combine flour, baking powder and salt. Add flour mixture to oil-sugar mixture and combine. 
  5. Add poppy seeds, toasted coconut and white chocolate.
  6. 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. 
  7. 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. 
  8. 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 

  1. 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. 
  2. Set aside for serving. 

Serve 

  1. Remove biscotti from the oven and allow to cool.
  2. Once cooled down, drizzle white chocolate over Biscotti and enjoy! 

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