White Chocolate and Praline Biscotti
Crunchy and perfect for dipping, these White Chocolate and Praline Biscotti are nutty and sweet with touches of white chocolate and caramel. They’re perfect with a cup of coffee or tea. Yield: 24-28 biscotti
Servings Prep Time
24-28biscotti 30minutes
Cook Time Passive Time
45-55minutes 10minutes
Servings Prep Time
24-28biscotti 30minutes
Cook Time Passive Time
45-55minutes 10minutes
Ingredients
Almond and Pecan Praline
White Chocolate and Praline Biscotti
Instructions
Almond and Pecan Praline
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and spread the almonds and pecans out. Toast in the oven for 8-10 minutes, stirring halfway through. The nuts will be darker in color and you’ll start to smell them. Remove from the baking sheet from the oven and set aside.
  2. In a medium saucepan, warm the sugar and butter over low-to-medium heat. Give the pan a shake to evenly coat the bottom of the pan with the sugar and keep a close eye on the pan. You’ll notice that the sugar around the sides of the pan will begin to melt first. As the sugar begin to melt, give the pan a swirl or use a rubber spatula to pull the caramel into the middle of the pan, covering the unmelted sugar and moving the unmelted sugar to the edges. As more sugar begins to caramelize, give it a stir until all of the sugar has melted and let it cook for a couple of minutes until you’re left with a deep amber color. Once the caramel reaches a deep amber, remove from the heat. Quickly stir in one squeeze of lemon juice (be careful, the caramel may bubble a bit). Immediately pour the caramel mix over the toasted nuts. Leave to set at room temperature or place in the fridge or freezer to hurry up the cooling process.
  3. Once cooled, use a food processor to blitz the praline into mostly crumbs with some small chunks of nuts still visible. Note: you may need to do this in 2-3 steps because it won’t all fit into the food processor at once.
White Chocolate and Praline Biscotti
  1. Preheat the oven to 350°F and line a large baking sheet, or two medium baking sheets, with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the oil and sugar on medium high for about 2 minutes, until the sugar is fully coated in the oil.
  4. Add in the eggs, one at a time, and mix until fully combined and light and fluffy. Add in the vanilla extract and mix until fully incorporated.
  5. On low, beat in 1/2 of the dry ingredients and mix until the dough just starts to come together. Add in the second 1/2 and mix until just combined.
  6. Scrape down the sides of the bowl with a rubber spatula. Add in the white chocolate chips and the praline, and beat on low until evenly distributed. Be careful not to overmix the dough.
  7. Using the rubber spatula, split the dough in half. On the prepared baking sheet, shape the dough lengthwise into two flattened logs about 3″ x 10″ or 3″ x 11″. The logs should be just about 3/4-1″ in height. (If using one large baking sheet, try to shape your logs along the edges as they will spread while baking and you don’t want them to bake into one another).
  8. Bake for 30-35 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes on the baking sheet. In the meantime, lower the oven to 300°F.
  9. Transfer the two logs to a cutting board or countertop. Using a serrated knife, cut diagonally into 1/2″ thick slices.
  10. Line the baking sheet(s) with another piece of parchment paper and line up the sliced cookies so that one of the cut sides faces up.
  11. Bake for an additional 15-20 minutes at 300°F. Remove from the oven and allow to cool on the baking sheet. The biscotti will feel soft while hot, but they will harden and dry out as they cool.
  12. Once cool, pour yourself a cup of coffee and tea and enjoy!
Recipe Notes

*You should have extra praline. Save and use in another batch of cookies or sprinkle on top of ice cream or oatmeal.

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