It’s mid-winter here in Michigan, and we have the snow to prove it. This recipe features a tropical flair reminiscent of warmer, sunnier climes. Offset by the creamy sweetness of white chocolate morsels, key lime delivers a bright burst of flavor to these cookies, which I recommend devouring any time of year. (Right now, they’re especially good dunked in hot tea.)
Though I typically rely on dried fruit, nuts or an occasional sneaky vegetable to lend a boost of vitamins and minerals to my deserts, I opted for wheat germ* this time around. It was an unexpected bonus to discover that this ingredient actually brings a hint of graham cracker “crust” flavor and texture to these treats. Thanks to Chris and Chelsea for the pie that ultimately led to this recipe!
* Wheat germ is a concentrated source of several essential nutrients, including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium. It’s also a good source of fiber. (Source: Wikipedia)
Key Lime Pie Biscotti
Makes 2 dozen biscotti (including the “heels”)
2 1/4 cups 50/50 flour*
3 tablespoons wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 large eggs
1/4 cup key lime juice (I use Nellie & Joe’s Famous Key West Lime Juice)
2 tablespoons canola oil
3/4 cup white chocolate chips
* You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 1/4 cups of all-purpose and 1 cup of whole wheat flour for this recipe.
- Preheat oven to 350°F. Cover a large baking sheet with parchment paper or a Silpat mat.
- Combine sugar, eggs, lime juice and canola oil in the bowl of an electric mixer. Blend on medium-high speed for 2 minutes.
- In a medium bowl, whisk together flour(s), wheat germ, baking powder and salt.
- Pour flour mixture into wet ingredients and blend until dough starts to pull together.
- Add white chocolate chips, mixing until they are fully incorporated. Dough will be sticky.
- Turn dough out onto Silpat mat or a work surface dusted with flour.
- Using wet (for Silpat only) or lightly floured hands, shape into a log about 16 inches long, 3 1/2 inches wide and 3/4 inch thick.
- Bake on prepared pan for 30 minutes at 350° F.
- Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
- Carefully transfer log to cutting board and, using your best bread knife, slice diagonally into 1/2-inch pieces.
- Place slices upright on the mat or pan, spacing them about 1/2 inch apart.
- Bake 20 minutes at 325° F.
- Transfer pan to wire rack to cool.
Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.
© Liesl K. Bohan | SavvyBaker.com
