Thursday, February 18, 2016
While other of you are probably thinking, margarita biscotti? Heck yeah! A breakfast cookie that breaks all the rules! Now I can have my margarita first thing in the morning!
Well, no matter what you are thinking I have one request. Please give this biscotti a chance. Whether you are an avid biscotti lover or a margarita maniac, you are going to LOVE this biscotti. Crunchy cookies packed with tons of lime juice, lime zest and a hint of salt and some white chocolate for balance. It's then given a healthy drizzle of margarita glaze and sprinkle of tart, lime salt.
I know, it's missing the key ingredient to any margarita, tequila, but I am trying to keep this treat somewhat breakfast friendly. But, if you feel like being a little bit of a breakfast rebel, go ahead and break out the tequila! Add a tablespoon or two to the batter, just add another tablespoon of flour to the mix. If you really want to spike it, then use some tequila as the liquid in the glaze. Talk about a way to start off your morning! Ain't nothing gonna be bothering you!
1/4 Cup (half stick) unsalted butter, room temperature
1 Cup sugar
Zest of 1 lime
1 1/2 Tbsp fresh squeezed lime juice
1 Tsp vanilla
1 Tbsp margarita mix
2 1/2 Cups flour
1 Tsp baking powder
1 1/2 Tsp salt
1 Cup white chocolate chips
For the glaze-
1 Cup powdered sugar
1 Tbsp butter, melted
3 1/2 Tbsp margarita mix
1 Tbsp coarse sea salt
1 Tsp lime zest
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
Combine flour, baking powder and salt in a bowl and whisk to combine. Set aside.
Place butter in a large mixing bowl and beat on high until smooth, about 45 seconds. Add the sugar and mix on high until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each. Once both eggs are added, increase speed to high and mix for 3 minutes. Add the zest, lime juice, vanilla and margarita mix and mix until combine. Slowly add the flour mixture to the butter mixture and mix until completely combined. Once the flour mixture is thoroughly incorporated, add the white chocolate chips and fold into the dough.
Divide dough in half and form two rectangles that are approximately 3 inches wide and 12-13 inches long. The dough maybe sticky, so spray some cooking spray on your hands if needed. Leave about 3 inches between each rectangle. Place them in the oven and bake for 35-40 minutes, until the bottoms are golden brown. Remove from oven and allow to cool slightly.
Once the biscotti has cooled enough to touch, use a sharp knife to slice. Arranged the slices cut side up and return to the oven and bake for 15 minutes longer, flipping the biscotti slices halfway through the bake time. Remove from oven and allow to cool completely.
For the glaze-
Combine sea salt and lime zest in a bowl. Gently rub through fingers to release the oils from the zest. Set aside. Allow to rest for at least 15 minutes, if not longer.
Combine the powdered sugar, butter, and margarita mix and whisk until smooth and all ingredients are combined.
Drizzle the glaze over the completely cooled biscotti, sprinkle with lime salt and allow glaze to dry completely.
Store in an airtight container.
Recipe source: A Lynsey Original