White Chocolate Lemon Biscotti


Sometimes you just need a cookie that you really have to bite into. A crunchy, hard, almost crack your teeth on it kind of cookie.

Don’t get me wrong, I’m a big fan of soft brown butter chocolate chip cookies or pillowy sugar cookies but sometimes a girl just needs a biscotti to go along with her coffee to spice up an otherwise blah Monday morning.


Lemon is the star of these bad boys and it gets balanced out by some white chocolate chunks. It’s a gold star kind of combination.


I just love adding lemon to things; a little zest here, a squeeze of juice there and you’re on your way. There’s something about the simultaneous bitterness, brightness and freshness it brings to foods that I just can’t get enough of. I know I’m not the only one who thinks this because I have this conversation almost every week with one of the physical therapist assistants at the clinic I go to. They get me.

Lemon zest, lemon extract, white chocolate. Preheat your ovens and start baking!


Then make yourself some strong coffee, dunk in a biscotti and get to work. It’s the little things that make Mondays (or any day) go a little bit faster.


White Chocolate Lemon Biscotti

Prep Time: 15 minutes

Cook Time: 1 hour


  • 3/4 cup sugar
  • Zest of two lemons
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 oz. white chocolate, chopped


  1. Preheat oven to 300°F.
  2. Combine sugar, zest, both extracts and eggs in a bowl and beat until well blended.
  3. In a small bowl, mix together flour, baking soda, and salt. Slowly add to sugar mixture, stirring until well mixed. Stir in chocolate.
  4. Coat a baking sheet with cooking spray. Divide dough in half and make 2 12" logs on your tray (dough will be wet, flour your hands if needed).
  5. Bake for 35 minutes, then remove from baking sheet and cool on a wire rack for about 10 minutes.
  6. Cut each log into slices and place cut-side down on baking sheet. Bake for 10 minutes, turn biscotti over, then bake for another 10 minutes. Cookies might be a little soft in the middle but they'll harden as they cool. Place on a wire rack to cool completely.

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