White Chocolate Biscotti
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Making white chocolate biscotti is one of my favorite weekend projects because it comes together in just an hour from start to finish. These twice baked Italian cookies are wonderfully versatile and perfect for gifting or enjoying with your morning coffee. The almonds add a satisfying crunch while providing heart healthy fats and protein, making these treats feel a bit more wholesome than your average cookie. What I love most is how simple this recipe really is with just basic pantry staples and white chocolate chips that make them feel fancy without any fuss. You'll have a gorgeous batch of homemade biscotti that rivals anything from a bakery.
Ella x
Ingredients
- 250 gall-purpose flour
- 6 gbaking soda
- 12 gsalt
- 150 ggranulated sugar
- 100 gunsalted butter
- 2 nulllarge eggs
- 1 mlvanilla extract
- 200 gwhite chocolate chips
- 100 galmonds
- 20 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- 3
In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time.
Tip: Use an electric mixer for best results.
- 4
Add vanilla extract and mix well.
- 5
Gradually add the flour mixture and mix until just combined.
Tip: Be careful not to overmix.
- 6
Stir in white chocolate chips and almonds.
- 7
Divide the dough in half and shape each half into a log. Place on the prepared baking sheet.
Tip: Leave about 5cm of space between the logs.
- 8
Bake for 20 minutes, then reduce heat to 160°C (320°F) and bake for an additional 10-12 minutes, or until lightly golden.
Tip: Rotate the baking sheet halfway through the baking time.
- 9
Remove from the oven and let cool for 10 minutes. Slice into 1cm thick biscuits and dust with confectioner's sugar.
Tip: Serve warm or at room temperature.
- 10
To make the biscotti even crunchier, place the cookies on a baking sheet and bake for an additional 5-7 minutes, or until crispy.
Tip: Keep an eye on them to avoid burning.
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