Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

"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.

Shelly Huckey, Mount Pleasant, SC
Recipe by Cooking Light August 2009


Recipe Summary

18 biscotti (serving size: 1 biscotto)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat oven to 325°.

  • 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.

  • 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.

Nutrition Facts

95 calories; fat 4.1g; saturated fat 1.8g; mono fat 1.3g; poly fat 0.6g; protein 1.6g; carbohydrates 13.3g; fiber 0.5g; cholesterol 15mg; iron 0.5mg; sodium 50mg; calcium 20mg.