Method
Preheat the oven to 180°C. Line a Swiss roll or slice tin with
non-stick baking paper and grease well.
Melt the butter in a medium saucepan over a low heat. Add the
sugar and stir well, then remove from heat and add the white
chocolate. Stir the mixture until the chocolate is completely
melted (it may have a curdled appearance at this stage, don't
despair!).
Mix in the eggs one at a time. Stir in the flour, vanilla and the
chopped nuts. Pour into the tin and bake in the oven for 35
minutes.
Cool and cut into 24 fingers. Serve dusted with icing sugar.