Summer Biscotti

Serving Size
Number of Servings
      • 6  tablespoons  sugar
      • 2  tablespoons  butter, softened
      • 1 1/2  teaspoons  grated lemon rind
      • 1/4  teaspoon  vanilla extract
      • 1  large egg
      • 1  large egg white
      • 4.5  ounces  all-purpose flour (about 1 cup)
      • 3/4  teaspoon  baking powder
      • 1/8  teaspoon  salt
      • 1/2  cup  white chocolate chips, divided
      • 1/3  cup  chopped pecans
      • Cooking spray
      • 1  tablespoon  fat-free half-and-half


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 Information
Calories: 95; Fat: 4.1g; Protein: 1.6g; Carbohydrate: 13.3g; Fiber: 0.5g; Cholesterol: 15mg; Iron: 0.5mg; Sodium: 50mg