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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

White Chocolate-Lemon Biscotti

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.

Cooking Light JANUARY 2002

  • Yield: 48 servings (serving size: 1 biscotti)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 28%
  • Fat: 1.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 9.1g
  • Fiber: 0.1g
  • Cholesterol: 10mg
  • Iron: 0.3mg
  • Sodium: 32mg
  • Calcium: 11mg
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White Chocolate-Lemon Biscotti recipe

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