White Chocolate Biscotti

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 1½ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, but very “bakery” tasting)
• ½ cup unsalted butter, softened
• ¾ cup white chocolate chips (plus extra for drizzle if desired)

Some ingredients are available to purchase HERE

Instructions

1. Make the dough

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla and almond extract.
5. Gradually add dry ingredients until a thick dough forms.
6. Fold in white chocolate chips.

2. Shape & first bake

1. Divide dough in half.
2. Shape each half into a log (about 10 inches long, slightly flattened).
3. Bake for 25–30 minutes, until lightly golden.
4. Let cool for 10–15 minutes (important for clean slicing).

3. Slice & second bake

1. Cut logs into ¾-inch slices using a sharp serrated knife.
2. Lay slices cut-side down on baking sheet.
3. Bake again for 10–12 minutes per side, flipping once, until crisp and golden.

4. Optional white chocolate finish

• Melt extra white chocolate chips and drizzle over cooled biscotti.
• Let set completely before storing.

Storage

Store in an airtight container for up to 2 weeks. They actually get better after a day or two as flavors settle.