Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 11

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.

Recipe by Cooking Light January 2002

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

55 calories; calories from fat 28%; fat 1.7g; saturated fat 0.9g; mono fat 0.5g; poly fat 0.1g; protein 1g; carbohydrates 9.1g; fiber 0.1g; cholesterol 10mg; iron 0.3mg; sodium 32mg; calcium 11mg.
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