Becky Luigart-Stayner; Lydia DeGaris-Pursell
48 servings (serving size: 1 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.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

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.

Step 3

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.

Step 4

Bake at 300° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Step 5

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.

Ratings & Reviews

ArdysRichards's Review

February 28, 2013
These were a great addition to the Christmas platter.

BusyBZ's Review

August 29, 2012
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.

beaniequeenbk's Review

July 21, 2012
This recipe is wonderful and delicious! Barely any ingredients and relatively easy to make. The hardest part was figuring out how to fit all of the slices on to one tray! :P

moparisi's Review

January 07, 2012
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.

TripleTreat's Review

December 07, 2011
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?

fkflores's Review

June 04, 2011
I have made this twice this week because my family requested it. Even though you get bewteen 30-40 biscotti, it's not enough! Easy recipe with tasty results!!

ACarpenter's Review

April 23, 2010
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!

rjm0902's Review

January 27, 2010
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!

rhuber34's Review

October 17, 2009
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?

emib816's Review

July 19, 2009
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...