White Chocolate-Lemon Biscotti

To diversify the recipe for this crunchy Italian cookie, replace lemon with orange, and chopped white chocolate with semi-sweet chocolate chips. To make this biscotti, cut a white chocolate bar; there is no cocoa butter in the white chocolate pieces.
Preheat the oven to 300°.Place the first 5 ingredients in a large bowl; beat with a mixer on medium speed until smooth. Lightly pour the flour into dry measuring cups; smooth with a knife. Combine the flour, baking soda, and salt; gradually add to the sugar mixture, whisking until smooth. Add the chocolate.Place the dough on a baking sheet greased with cooking spray. Shape the dough into 2 rolls (12 inches long); roll out to 2 1/2 inches wide.Bake at 300 ° C for 35 minutes. Remove the rolls from the baking tray; cool for 10 minutes on a wire rack.Cut the rolls diagonally into 24 (1/2-inch) slices. Place on a baking sheet, cut sides down. Bake at 300 ° C for 10-12 minutes. Turn the cookies over; bake for another 10 minutes (the cookies will be slightly soft in the center, but will harden as they cool). Remove from the baking tray; cool completely on a wire rack.