Butterscotch-White Chocolate Biscotti

  • Yield: 24 pieces
  • Prep: 25 mins
  • Cook: 50 mins


2cups all-purpose flour
2/3cup brown sugar
1teaspoon baking soda
1/2teaspoon salt
1 (8-ounce) bar premium white chocolate, finely chopped
1teaspoon vanilla extract
2 eggs
1 egg white


  1. Preheat oven to 350F.
  2. Combine first 5 ingredients in a large bowl. Combine vanilla with next 2 ingredients. Add to  flour mixture; stir until well blended (dough will be dry).
  3. Turn dough out onto a lightly floured surface and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness.
  4. Bake for 30 minutes. Let cool. Cut roll diagonally into 24 (1/2-inch) slices, and place slices, cut sides down, on baking sheet. Reduce oven temperature to 325F and bake for 10 minutes. Turn cookies over and bake for an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and let cool completely on wire rack.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 110
  • Fat 3.5g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg
  • Sodium 120mg
  • Potassium 5mg
  • Carbohydrate 18g
  • Fiber 0g
  • Sugars 10g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%