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Lemon, Apricot Kernel & White Chocolate Biscotti

This recipe has been adapted from “Breakfast Biscotti,” found in Nigella Lawson’s cookbook, Feast: Food to Celebrate Life.


  • The juice and zest of 2 lemons (reserve remains for lemon water or iced tea)
  • 1 egg
  • 1/2 cup Caster Sugar plus 3 tablespoons
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup natural apricot kernels
  • 1/3 cup white chocolate chips


  1. Heat oven to
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  1. this looks wicked. can’t wait to try it!

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