White Chocolate and Hazelnut Biscotti

White Chocolate and Hazelnut Biscotti
Prep 15 m
Bake 40 m


  1. 1 of 1 Grease a baking sheet. In a bowl, beat 1 stick (1/2 cup) softened unsalted butter and 3/4 cup sugar until light and fluffy. Beat in 2 large eggs, one at a time. Stir in 1 tsp vanilla extract. In a medium bowl, whisk 2 cups all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Add to butter mixture along with 1 cup toasted chopped hazelnuts and 2/3 cup white chocolate chips; mix well. Divide dough in half. Place one half on prepped baking sheet. Pat into a 12 x 2-inch loaf. Repeat with second half, placing on baking sheet 2 inches from first. Bake at 350 degrees until lightly browned, about 25 minutes. Remove from oven. Let cool 10 minutes. On a cutting board, cut logs diagonally into 1/2-inch-thick slices. Place slices, cut side down, on baking sheet. Bake 12 to 15 minutes. Transfer to a rack to cool.
Nutrition Information for White Chocolate and Hazelnut Biscotti
Servings Per Recipe:
Per Serving: 10 g carb., 0 g fiber, 5 g sugar, 2 g pro., 34 mg sodium, 90 kcal cal., 5 g Fat, total