Description
The poms in this biscotti go great with crushed cashews, lemon zest and white chocolate. Try it dipped in a little Earl Grey and let the white chocolate melt and swirl and sweeten the tea just a tad.
Ingredients
Units
Scale
- 2 cups AP Flour
- 3/4 cup Sugar
- 3 whole Eggs
- 3/4 cup Pomegranate Seeds
- 1 tsp Vanilla
- 1/2 tsp Lemon Zest
- 2 Tbsp Lemon Juice
- 2 tsp Baking Powder
- 2/3 cup Cashews, chopped
- 1/4 tsp Salt
- 1/2 cup White Chocolate Chips
Instructions
- Preheat oven to 300 degrees.
- In medium bowl, whisk together eggs, vanilla, lemon zest, lemon juice and pomegranate seeds.
- In large bowl, stir together flour, baking powder, sugar and salt. Create a well in the middle of the flour.
- Fold the egg mixture into the flour and add in cashews, mixing until everything is mixed together. The mixture will be very tacky, so use your hands if necessary.
- Roll the dough into a ball, coating the outside with flour to reduce the tackiness of the dough.
- Place the dough on a heavy duty non stick baking sheet and form into a 6” by 12” log.
- Bake for 50 minutes.
- Remove from oven and let cool for 5 minutes. Using a sharp knife, cut the log width-wise into 18 ¾” biscotti wedges.
- Place each piece back onto the baking sheet and bake an additional 30 minutes.
- When biscotti have cooled, gently melt white chocolate chips in a microwave safe bowl until they have just begun to melt. Stir white chocolate chips until melted smooth.
- Dip the bottom of each biscotti into the white chocolate chips. Invert biscotti and allow to cool. Or drizzle white chocolate over the top and allow chocolate to harden.
- Remove from oven and cool. Serve with tea or coffee.