Lemony White Chocolate Chunk Biscotti

• 2 cups flour
• 1 tsp. CALUMET Baking Powder
• 1/2 tsp. salt
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1 cup sugar
• 2 Tbsp. lemon zest
• 2 eggs
• 1 tsp. lemon extract
• 1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
• 1/3 cup PLANTERS Sliced Almonds, toasted

1. Heat oven to 350 degrees F.
2. Sift together flour, baking powder and salt; set aside.
3. Beat butter, sugar and lemon zest in separate large bowl with mixer until well blended.
4. Add eggs, 1 at a time, beating well after each.
5. Blend in extract.
6. Gradually beat in flour mixture.
7. Stir in chocolate and nuts.
8. Divide dough in half; shape each half into 12x1-inch log on floured surface.
9. Place on greased baking sheet.
10. Bake 35 min.
11. or until golden brown.
12. Cool on baking sheet 10 min.
13. Transfer to cutting board.
14. Cut each log diagonally into 21 slices, using serrated knife.
15. Return, cut-sides down, to baking sheet.
16. Bake 5 min.
17. or until crisp.
18. Remove to wire racks; cool completely.

flour, baking powder, salt, butter, sugar, lemon zest, eggs, lemon extract, s white chocolate

Taken from www.kraftrecipes.com/recipes/lemony-white-chocolate-chunk-biscotti-56641.aspx (may not work)