Summer Biscotti

"The small amount of rich white chocolate makes this biscotti feel like an indulgence. The lemon zest adds a bright citrus flavor that is perfect with a cold drink on a warm summer day. You can substitute milk for the fat-free half-and-half if you don't keep it on hand. Store the cookies in a single layer in an airtight container." —Shelly Huckey, Mount Pleasant, S.C.


18 biscotti (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional Information

Calories 95
Fat 4.1 g
Satfat 1.8 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 1.6 g
Carbohydrate 13.3 g
Fiber 0.5 g
Cholesterol 15 mg
Iron 0.5 mg
Sodium 50 mg
Calcium 20 mg


6 tablespoons sugar
2 tablespoons butter, softened
1 1/2 teaspoons grated lemon rind
1/4 teaspoon vanilla extract
1 large egg
1 large egg white
4.5 ounces all-purpose flour (about 1 cup)
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup white chocolate chips, divided
1/3 cup chopped pecans
Cooking spray
1 tablespoon fat-free half-and-half


1. Place first 4 ingredients in a large bowl; beat with a mixer at high speed 2 minutes until well blended. Add egg and egg white, one at a time, beating well after each addition.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a small bowl, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until blended. Stir in 1/4 cup chips and pecans (dough will be sticky). Cover and chill 30 minutes.

3. Preheat oven to 325°.

4. Turn dough out onto a heavily floured surface. With floured hands, shape dough into a 9 x 4–inch log; pat to 1/2-inch thickness. Place log on a baking sheet coated with cooking spray. Bake at 325° for 30 minutes. Remove log from pan; cool 10 minutes on a wire rack. Cut log crosswise into 18 (1/2-inch-thick) slices. Place, cut sides down, on baking sheet. Bake at 325° for 15 minutes or until lightly browned. Cool completely on wire rack.

5. Place remaining 1/4 cup white chocolate chips in a glass measure; microwave at HIGH 30 seconds or just until melted. Add fat-free half-and-half; stir until smooth. Drizzle over biscotti.


Shelly Huckey, Mount Pleasant, SC,

August 2009
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