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Eggless Lemon Rosemary Biscotti

  • Author: Chocolate Covered Cheetah



For the Biscotti

  • 6 tbs butter, softened
  • 1 cup white sugar
  • *2 tbs flax meal
  • *6 tbs water
  • Zest of 1 large lemon
  • 2 tbs lemon juice
  • 1 tbs fresh rosemary, finely chopped
  • 1/2 tsp sea salt
  • 2 cups white flour
  • 1 tsp baking soda
  • 1 tsp baking powder

For the White Chocolate Coating

  • 1/2 cup white chocolate chips
  • 1 tbs coconut oil


  1. Preheat oven to 350 degrees
  2. In the bowl of an electric mixer fitted with blade attachment, cream butter and sugar on high until fluffy.
  3. While butter and sugar cream, in a small bowl add flax meal and water, let sit 10 minutes until gel-like consistency forms *This is the egg substitute – you may use 2 eggs instead*
  4. Meanwhile, in a small bowl combine lemon zest and juice, rosemary and sea salt
  5. In a larger bowl mix together flour, baking soda and baking powder
  6. Once butter and sugar are creamed and the flax meal mixture is set, add it to the mixer
  7. Add in the lemon rosemary mixture
  8. Slowly add the flour mixture, dough should form into a ball
  9. On a greased baking sheet, spread dough into a 3/4-inch thick square
  10. Bake for 20 minutes
  11. Remove from oven, (leave oven on) let cool until you are able to handle it easily
  12. Slice into 1-inch bars (depending on the size of your square you might also need to cut them in half)
  13. Lay bars back on the baking sheet on their sides and bake for another 12-15 minutes, until dry
  14. Once cool, melt white chocolate chips with coconut oil
  15. Dip the end of each biscotti in the white chocolate, allow to dry