Marietta's White Chocolate Macadamia Biscotti Recipe - Allrecipes.com
Marietta's White Chocolate Macadamia Biscotti Recipe
  • READY IN 1 hr

Marietta's White Chocolate Macadamia Biscotti

Read Reviews (42)

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

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 33 mins
  • READY IN 1 hr
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Reviews More Reviews

Mar 30, 2006

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.

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May 14, 2007

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.

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52 Ratings

Aug 08, 2008

Great recipe!! To make them not so soft, after I cut up the logs into pieces, I baked them a little while longer on each side. They turned out perfect.

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Dec 05, 2007

These are delicious and simple to make. The one problem I had was the biscotti being undercooked. I had to cook them longer (on parchment) and the bottoms browned. Maybe next time I will slice them thinner, they are close to 3/4" thick. I do love them though!

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Dec 23, 2010

These biscotti are so delicious. The dough was sticky. I refrigerated the dough overnight and it was easier to work with.

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Dec 23, 2010

-delicious, but biscotti logs need to bake a little longer before being sliced. -exchanged machadamia nuts for almonds

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Dec 12, 2006

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.

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Jan 12, 2009

My first try at Biscotti and it was a hit! Very rich and delicious. I was worried that it would be difficult to do, but it was actually easy. This ones a keeper. I'll def. make this again!

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Nutrition

  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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