White Chocolate Hazelnut Biscotti

Makes about 3 ½ dozen, depending on size

Preheat oven to 325 degrees.


– 2 ¼ cups all-purpose flour
– 1 ½ tsp. baking powder
– ¾ tsp. salt
– ¾ stick unsalted butter (6 Tbsp.) at room temperature
– ¾ cup sugar
– 2 large eggs
– 1 ½ tsp. vanilla extract
– 3 Tbsp. malted milk powder (Ovaltine works for this)
– 1 cup white chocolate chips, chopped after measuring
– ¾ cup chopped hazelnuts (I buy a package of chopped hazelnuts at Kruse Farms)

Line 3 baking sheets with parchment paper.

Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs one at a time, mixing well. Mix in vanilla.

Put dry ingredients in a bowl and mix with a whisk. Add to butter mixture and mix well till just blended. Stir in chopped chips and hazelnuts.

Divide the dough into four or five parts. Make a log on waxed paper, flattening the logs to be about 2” in diameter, smaller or larger if you wish. You can refrigerate at this point or begin baking.

Bake logs until almost firm to the touch, but not golden, because you want to be able to cut them, so try about 20-25 minutes. Cool logs on baking sheet about 5 minutes.

Carefully transfer one log at a time to a cutting board. Using a serrated knife, cut logs crosswise into ½ inch slices.( I find it is easier to begin with a little sawing motion and then press the knife directly down to the cutting board…less breakage this way.)

Place biscotti on parchment lined cookie sheets, one cut side down. Bake until firm and golden, which could be anywhere from 10-15 minutes per side, depending on your oven.
Cool completely.

Melt 3 oz. semisweet chocolate with 1 Tbsp. butter (I always add 1 tsp. per ounce of butter). When the biscotti are cool, dip one end in the chocolate and then in finely chopped hazelnuts. Place on a foiled or parchment lined cookie sheet to let the chocolate set up. Refrigerate before storing or freezing between layers of waxed paper in an airtight container.