Preheat the oven to 350 degrees.
Cream together softened butter and sugar, add eggs, and whisk until creamy. Divide into 2 bowls.
For the almond biscotti, add vanilla, then fold in flours, salt, and baking powder. Finally, add almonds and white chocolate chips and fold together.
For the chocolate biscotti, add flours, cocoa powder, salt, and baking powder, and fold into a dough. Fold in chocolate chips and hazelnuts.
Place each dough on a lined baking sheet and flatten into a rectangular log shape (~3/4 inch thick). Bake for 20-25 min until firm. Let cool for 30 min at room temperature.
Use a serrated knife to divide each log into 10 biscottis. Place them cut-side up and bake again for 15-20 min until they become dry and crisp.
Cool and serve! These biscotti are perfect with tea or coffee, but they’re also fantastic on their own. Enjoy!