Sunshine Biscotti


Try your own variations on this twice-baked treat (such as substituting True Orange with a dark chocolate drizzle). The possibilities are endless!


1/2 cup unsalted butter; softened
1 tablespoon sugar (or sugar substitute)
2 large eggs
1 cup all purpose flour (more flour may be needed)
1/2 teaspoon baking powder
1/2 teaspoon salt
4 packets of True Lemon
1 cup white chocolate chips

  1. Heat oven to 325 F.
  2. In large bowl with electric mixer at medium speed, beat butter, sugar, and eggs until well mixed.
  3. Reduce mixer speed to low and gradually beat in 1 cup flour, the baking powder, salt, and True Lemon.
  4. Beat in enough of the remaining flour until a soft dough forms. With a wooden spoon, stir in more flour until a stiff dough forms.
  5. Divide dough in half and place both halves on a lightly greased baking sheet, about 3 inches apart. Shape each into a 9 inch log, about 1 inch high and 2 inches wide.
  6. Bake for 30 minutes, or until firm and golden brown.
  7. Remove logs from oven and reduce temperature to 300 F. Transfer logs to a cutting board.
  8. While they are still warm, using a serrated knife carefully cut each log diagonally into 1 thick slices.
  9. Arrange slices, cut sides down, on the baking sheet and bake for another 15-20 minutes or until slices are dried but not browned, turning over each slice once.
  10. Cool and drizzle with melted white chocolate. Store in airtight container.