This is not a dry crispy biscotti. It is sweet, cake-like and delicious with coffee or tea or anytime you want a sweet bite.
3 cups flour
1 Tbsp baking powder
3 large eggs
1 cup sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 tsp almond extract
6 oz butterscotch chips (about 1 cup)
1 cup Ghirardelli White chocolate chips
Preheat oven to 350°F and line a baking sheet with foil.
In a small bowl, whisk together the flour and baking powder.
In a large bowl, whisk together eggs and sugar until light and fluffy.
Whisk in butter and almond extract until combined.
Stir in flour mixture and flod in chips.
Turnt he dough out onto a lightly floured surface and halve.
With floured hands, form each piece into a log about 12 inches long and 21/2 inches wide and arrange a few inches apart on the the baking sheet.
Bake in the middle of the oven 35 or until golden.
Cool logs completely on baking sheet.
Transfer a log to a cutting board and cut each log diagonally into 1/2-inch thick slices.
Leave the logs in place after cutting slices and drizzle with melted white chocolate.
Note: I melt the white chocolate in a small pan or over a double boiler. Then I pour the chocolate into a quart-sized zip lock bag. Cut off a small bit of one bottom corner of the bag.
then squeeze the white chocolate in a zig-zag pattern over the biscotti.