Yield
18 biscotti (serving size: 1 biscotto)

"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.

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 325°.

Step 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.

Step 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.

Ratings & Reviews

StephMerrifield's Review

reader256
September 05, 2009
This was our first attempt at Biscotti and I thought it was wonderful - better than store bought quality. It didn't make as much as I expected - we only cut 12 biscotti. I will double the recipe next time.

Sarah11226's Review

Sarah11226
August 10, 2009
Excellent! Lots of compliments; a great summer treat. I used milk instead of fat free half-and-half, and I think 1T may have been too much. It looked too liquid-y, so I melted new chips and then slowly added milk to get to the right drizzling consistency. Also, knowing that I have difficulty transferring sticky dough, I formed the dough log on a floured piece of wax paper and then flipped it onto the baking pan. Saves a lot of frustration and mess!

LifesGood19's Review

LifesGood19
August 09, 2009
I have made four batches of this in the last week- three for company yesterday so I would surely have enough. Still didn't have enough, it was an unbelievable hit! Even people who supposedly didn't like biscotti adored this. For the test batch Hubby and I enjoyed it all week after following the recipe to the letter. We tried it with coffee, with yogurt, with ice cream and by itself and they were all excellent!

reader256's Review

StephMerrifield
August 07, 2009
this is a terrific recipe! the cookies came out perfect with just the right amount of crunch - perfect with coffee on a summer morning, or with fruit for dessert

JayceeCooks's Review

JayceeCooks
July 30, 2009
N/A