- 60 g soft butter
- 105 g sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 packet vanilla sugar
- 1 egg + 1 egg yolk
- 300 g Küchenmeister Wheat Flour T405
- 125 g white chocolate
- 115 g chopped almonds
- 100 g dark or white chocolate
Cream together the butter and sugar until fluffy. Add salt, baking powder and vanilla sugar, mixing until combined. Beat in the egg and the yolk. Carefully blend in the flour. Chop the white chocolate into large pieces. Now fold the chocolate and almonds into the dough.
Separate the dough into two equal sized parts and with floured hands form two logs. Lie the two logs next to each other on a lined baking sheet.
In a preheated oven (electric 200°C/convection 175°C) bake the biscotti logs for 25-30 minutes before removing them from oven. Leave the logs to cool for 30 minutes. Lower the oven temperature (electric 175°C/convection 150°C). Using a serrated knife cut the biscotti logs into 1.5cm thick pieces.
Place the biscotti onto two baking sheets that are lined with parchment paper. Bake each tray one after another for 20-25 minutes, or until they become light brown. Remove baking sheets from oven and allow cooling.
Melt the chocolate in a double boiler. Dip the biscotti into the melted chocolate and sprinkle with chopped almonds.