Marietta's White Chocolate Macadamia Biscotti

SUBMITTED BY: BLUIIS PHOTO BY: Sally S.

"A softer biscotti and a wonderful addition to your cookie platter."

PREP TIME	20 Min
COOK TIME	33 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 112 cookies

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INGREDIENTS

1 cup butter
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
1/4 cup amaretto liqueur
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups chopped macadamia nuts
1 1/3 cups white chocolate chips

READ REVIEWS (10)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 30, 2006 by Chris From Kent, WA

Absolutely delicious. I've made many biscotti and this by far is one of the best recipies. Granted - it's definitely "NOT" low fat or low calorie but that's what makes this cookie so scrumptious. Splurge and try this. You'll love it. I only had walnuts and regular chocolate chips and it still turned out wonderfully.

15 users found this review helpful

Reviewed on May 14, 2007 by Zuperbre

Very, very good! Definetly use the liquer, it makes all the difference in the taste! Dipped my biscottis in dark chocolate and drizzled with white. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.

4 users found this review helpful

Reviewed on Dec. 12, 2006 by Sally S.

Everybody loves these! I'm still enjoying them; it makes a good-sized batch, and I even gave away a couple medium-sized plastic containers worth. The amaretto is definitely worth the expense (I usually don't buy it). I used 1 cup of whole wheat flour, and ended up adding about a 1/2 cup extra all-purpose b/c the dough was too sticky to form into logs. The extra flour helped.

4 users found this review helpful

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