Make

• Heat oven to 350°F (190 C) and line a cookie sheet with parchment paper.
• In bowl of stand mixer, beat butter and sugar until fluffy using whisk attachment.
• Add in eggs, 1 at a time continuing to mix on medium high.
• Pour in vanilla.
• Take a separate medium bowl and whisk together flour, baking powder and salt.
• Spoon flour mixture into butter mixture and whip together until combines.
• Remove bowl from stand mixer.
• Fold in pecans and walnuts with a spatula.
• Dump batter onto lightly floured surface and form into a ball with your hands.
• Take a bench scraper or sharp knife and cut in half.
• Place each half onto baking sheet and flatten out into two 12 inch logs.
• Bake for 35 minutes.
• Remove from oven and let cool for 15 minutes.
• Take a serrated bread sharp knife and slice each log diagonally into ½ inch pieces.
• Lay the slices on their sides back onto the baking sheet.
• Bake for 15 minutes and then flip over to bake for a remaining 15 minutes, until golden brown on edges.
• Cookies can be slightly soft in the center, but will harden as they cool.
• Let Biscotti slices cool on rack completely before adding chocolate.
• Melt white chocolate and drizzle over each cookie.
• Place tray in the fridge for 10 minutes to help white chocolate set.
• Store in an airtight container.
• Dip Biscotti in warm coffee or hot chocolate!