Cafe Au Lait Biscotti


  • 1 package (6 oz.) white chocolate chips, divided
  • 1/2 cup Darigold Butter, softened
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon coffee-flavored liqueur
  • 2 teaspoons instant espresso
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup finely chopped toasted hazelnuts


Melt 1/4 cup white chocolate in top of double boiler or in microwave for 1 1/2 minutes on HIGH (100%). Set aside to cool. In large mixing bowl, combine melted chocolate, butter and sugars and beat until light and fluffy. Add eggs one at a time while continuing to beat. Mix in liqueur, espresso, vanilla and cinnamon. In separate bowl, combine flour and baking powder. Gradually stir into creamed mixture; blend well. Stir in hazelnuts. Refrigerate dough until firm for ease in handling. Divide dough into thirds; shape each half into a 10-inch log, approximately 1 1/2 inches in diameter. Place on lightly greased baking sheet about 2 inches apart. Bake at 325°F. 25 to 30 minutes or until firm and lightly browned. Cool on wire rack 10 minutes. Slice each log diagonally into 1/2-inch-thick slices using a serrated knife. Place cut side down on baking sheet; bake 15 to 20 minutes more or until lightly browned. Cool slices on wire rack. Melt remaining white chocolate. Drizzle each cookie with melted chocolate. Place on waxed paper until set. Store in airtight container.


Makes about 36 cookies.