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.

Yield: 18 biscotti (serving size: 1 biscotto)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 4.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.6g
  • Carbohydrate: 13.3g
  • Fiber: 0.5g
  • Cholesterol: 15mg
  • Iron: 0.5mg
  • Sodium: 50mg
  • Calcium: 20mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Preheat oven to 325°.
  4. 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. 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.
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