White Chocolate-Lemon Biscotti

White Chocolate-Lemon Biscotti Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
For a variation on this crisp Italian cookie recipe, substitute orange for lemon and semisweet chocolate chips for chopped white chocolate. Take time to chop a white chocolate candy bar for this biscotti recipe; white chocolate morsels contain no cocoa butter.


48 servings (serving size: 1 biscotti)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 28 %
Fat 1.7 g
Satfat 0.9 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 9.1 g
Fiber 0.1 g
Cholesterol 10 mg
Iron 0.3 mg
Sodium 32 mg
Calcium 11 mg


3/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 large eggs
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (6-ounce) bar premium white chocolate, chopped
Cooking spray


Preheat oven to 300°.

Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate.

Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12-inch-long) rolls; pat to 2 1/2-inch width.

Bake at 300° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Cut rolls diagonally into 24 (1/2-inch) slices. Place, cut sides down, on baking sheet. Bake at 300° for 10 to 12 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

January 2002
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