White Chocolate Hazelnut Biscotti

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Hands-on time:
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Yield: 16 to 18 biscotti

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The compelling flavor of hazelnut is complemented by white chocolate in these Italian-style biscotti.

White Chocolate Hazelnut Biscotti

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 to 18 biscotti
Published: 01/01/2010

Ingredients

Tips from our bakers

  • For prettiest presentation, dip one end of each biscotti in melted chocolate (white or dark), then in chopped nuts.

Directions

Preheat the oven to 350°F.

1) Beat the butter and sugar until fluffy.

2) Add the salt, baking powder, malted milk, and flavorings, beating until blended.

3) Beat in the egg and yolk.

4) Blend in the flour.

5) Scrape the sides and bottom of the bowl, then add the white chocolate and nuts.

6) Scrape the dough onto a lightly greased or parchment-lined baking sheet, and shape it into a log about 16" x 2 1/2". Or scoop the dough into a biscotti pan, shaping a rough log, and leaving about 3/4" bare around the edges of the pan.

7) Bake the dough for 32 to 36 minutes.

8) Remove from the oven, and cool for 45 minutes or more.

9) Cut into 1/2" diagonal slices. Place them onto baking sheets, standing them on edge.

10) Reduce the oven heat to 325°F, and bake for an additional 25 to 35 minutes, until golden brown.

11) Remove from the oven, and cool right on the baking sheet.

12) When completely cool, wrap well for storage.

Reviews

1
  • star rating 12/24/2011
  • danielkurz from KAF Community
  • The preparation of this product is easy enough. There is a problem though in getting it to come together. I found that it was way to dry and added 2 tables spoons of cold skim milk to the recipe (you could probably just as easily use water). The consistency was a bit like making pie crust and adding just enough water to get it to hold together. I didn't have any of the creamy hazelnut extract so I added 3/4 teaspoon almond extract which adds this really nice marzipan flavor to the biscotti. I recommend this addition. Following the cooking directions was easy enough. I found that with the added water to bring the dough together and following the cooling instructions before cutting that the biscotti held together just fine. Some of the easiest and least cracked I've ever made. As opposed to just dipping one corner of the biscotti in semi-sweet melted chocolate, I did the whole bottom of the biscotti because my family really love their chocolate. The one thing that I'm left wondering about is the crumb of this biscotti. It has a good consistency to cut and handle, but it doesn't have the same open pore structure and structural vigor that biscotti made in commercial kitchens have. I'm attributing that to less liquid sugar to setup a crystalline structure and perhaps too much handling on my part to press it into the form I wanted to bake. The upside is that this biscotti has a nice light texture, its sufficiently easy to make, it doesn't take a lot of ingredients, and it holds up to my coffee and earl grey tea. I can't ask for much more from cookie that masquerades as a breakfast product. :)
  • star rating 09/07/2011
  • Jackie from Denver, CO
  • The taste and presentation of this biscotti are wonderful - a great combination! The preparation? I have made lots of biscotti before this, and in my experience, the dough is fairly thick and sticky. This dough was not. I had to press it together to make it form a loaf/brick on my pan, and then during baking and cutting, it disintegrated. Given my altitude (Denver area), perhaps that was my problem, but I followed the recipe to a "t" from an ingredient perspective....and it just didn't hold together.
    We are sorry to hear you had some difficulties with this mix. Please give us a call at the Baker's Hotline 1-800-827-6836, and we can help! ~JDT@KAF
  • star rating 06/09/2010
  • Donna from Pennsylvania
  • My family loves biscotti, but this recipe was not sweet enough for our taste as the amount of sugar called for is much less then other biscotti recipes of similar quantity. I would increase the sugar to at least 2/3 cup to 1 cup. Otherwise, the flavor is good and they have a nice crunchy texture. I'm going to crush mine up and use it for pie crust. Also, note that the description on the main selection page says it's dipped in white chocolate, which it is not, and then the picture shows a biscotti dipped in dark chocolate with nuts. Confusing! Sorry for the confusion. I'll ask the web team to see if they can clean this one up. Thanks for letting us know. Frank @ KAF.
  • star rating 08/25/2008
  • Lilly Matthews from Monroe, LA
  • This is the yummiest biscotti. I recently made a batch of these for a friend upon her return from the hospital from breast cancer surgery. She loved them so much her sister called me for the recipe, so have other others. I ommited the malted milk powder (didn't have any) and they turned out fine. The only caution is that the dough tends to spread a bit more than usual, so make the logs on the small side. This recipe is a keeper!!!
1
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