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.
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
How to Make It
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.
I've made these a few times now and the flavor is delicious. Really flavorful with such few ingredients. Like TripleTreat mentioned, my batter also spread quite a bit this time. I think it needs a bit of extra flour and next time I'll definitely put down some parchment.
This has been my go-to biscotti recipe for years since it first came out in CL in 2002. I love that they have no butter. Both the lemon/white chocolate and orange/semi-sweet chocolate versions are great. Perfect sweet pick-me-up with a cup of coffee.
I have made a lot of biscotti but this one was a "fail" for me. It spread out like a lace cookie, crumbled when I sliced it, and all the surviving slices broke when I turned them over during the second baking. Wondered if it should have more flour - but recipe worked for the other reviewers. The flavor is delicious, though. So, now what to do with a bunch of cookie crumbs?
Delicious! Love that these don't have a ton of sugar and NO butter! The white chocolate chips definitely add a little bit of sweetness to the biscotti. My changes: used 1 cup whole wheat flour and 2/3 cup all purpose flour (per another reviewer's suggestion) and put a splash of orange extract as well. I will DEFINITELY be making these again and again!
LOVE LOVE LOVE this recipe. I eat biscotti as a treat in place of fattening cookies. Trust me when I say that this particular recipe is the best substitute for a cookie that I've found yet. Lemon and white chocolate is a wonderful combo!
love this recipe! I have made it multiple times now.
I do have one complaint/ question. I have the Cooking light complete cook book and it has this same exact recipe. The only exception is the nutrition info, the book says 103 calories per 1 biscotti. Why are they different if the recipes are the same?
i made a ton of changes, and it still turned out FABULOUSLY. i didn't have any lemon extract, so i only put in 1/4 tsp of vanilla extract, and 1 1/4 tsp of lemon juice. i wasnt in a white-chocolate mood, so i tossed in a handful of chopped blanched almonds. also, i used 1 c whole wheat flour and 2/3 c all purpose and cut the sugar back to 1 c. i was considering bringing them to a friend's house, but i think i might hoard them in my own kitchen instead...
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