Japanese Yuzu Citrus Biscotti

Japanese Yuzu Citrus Biscotti are blessed with the tang of yuzu and the sweet touch of white chocolate. This is one biscotti recipe which produces a blissful yin and yang of piquant and sweet!

Adapted from a Betty Crocker recipe.


  • 1 box lemon cake mix
  • ½ cup coconut flour
  • ½ tablespoon grated Mandarin orange peel
  • 2 eggs, lightly beaten
  • 1 tablespoon vegetable oil
  • 8 tablespoons Japanese yuzu citrus juice (available online and at Asian markets)
  • 1 cup white chocolate chips
  1. Whisk together the cake mix, coconut flour, and Mandarin orange zest.
  2. In a separate bowl, beat together the eggs, oil, Japanese yuzu citrus juice with chopsticks or a fork. Add to the cake mix bowl.
  3. Stir in the white chocolate chips.
  4. Shape the stiff dough into a 12 x 4 inch rectangle on a parchment lined cookie sheet.
  5. Freeze for 2 hours or overnight.
  6. Bake at 350 degrees for 25 minutes.
  7. Cool for 20 minutes. Cut on the diagonal into slices. (The size of your biscotti will be varied.)
  8. Bake again at 350 degrees for 8 minutes.