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Key Lime and White Biscotti


This biscotti makes a perfect holiday gift as it will keep up to two weeks layered between sheets of waxed paper in a sealed container.

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Rate this recipe 4.2/5 (38 Votes)


  • 2 c. flour
  • 3/4 c. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 TB. cold butter cut into small pieces
  • 1 egg, slightly beaten
  • 1/3 c. whole milk
  • 1/2 tsp. vanilla extract
  • 1 TB. key lime juice
  • 1 c. chopped toasted walnuts or pistachios
  • 1 bar white chocolate or 3 1/2 oz. white chocolate chunks


Servings 4
Adapted from


Step 1

Preheat oven to 350°.

Whisk together flour, sugar, baking powder and salt.

Add butter and use mix until the dough resembles coarse meal.

Add egg, milk, vanilla, and key lime juice and blend until the dough becomes soft, then add the walnuts and white chocolate chunks.

Form dough into two or three long narrow rolls on a large cookie sheet lined with waxed paper – leave plenty of space between rolls as they’ll expand in the oven.

Bake for 20 minutes then cool on a wire rack for 20 minutes.

While the biscotti is resting, lower oven temperature to 300°.

Cut biscotti on the diagonal into ½ in. thick slices and arrange on cookie sheet lined with waxed paper.

Bake 30 minutes. Biscotti will harden as they cool.

Store for up to 2 weeks in airtight container, layering biscotti between sheets of waxed paper.

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