Ingredients
Scale
For the Biscotti
- 6 tbs butter, softened
- 1 cup white sugar
- *2 tbs flax meal
- *6 tbs water
- Zest of 1 large lemon
- 2 tbs lemon juice
- 1 tbs fresh rosemary, finely chopped
- 1/2 tsp sea salt
- 2 cups white flour
- 1 tsp baking soda
- 1 tsp baking powder
For the White Chocolate Coating
- 1/2 cup white chocolate chips
- 1 tbs coconut oil
Instructions
- Preheat oven to 350 degrees
- In the bowl of an electric mixer fitted with blade attachment, cream butter and sugar on high until fluffy.
- While butter and sugar cream, in a small bowl add flax meal and water, let sit 10 minutes until gel-like consistency forms *This is the egg substitute – you may use 2 eggs instead*
- Meanwhile, in a small bowl combine lemon zest and juice, rosemary and sea salt
- In a larger bowl mix together flour, baking soda and baking powder
- Once butter and sugar are creamed and the flax meal mixture is set, add it to the mixer
- Add in the lemon rosemary mixture
- Slowly add the flour mixture, dough should form into a ball
- On a greased baking sheet, spread dough into a 3/4-inch thick square
- Bake for 20 minutes
- Remove from oven, (leave oven on) let cool until you are able to handle it easily
- Slice into 1-inch bars (depending on the size of your square you might also need to cut them in half)
- Lay bars back on the baking sheet on their sides and bake for another 12-15 minutes, until dry
- Once cool, melt white chocolate chips with coconut oil
- Dip the end of each biscotti in the white chocolate, allow to dry