Marietta's White Chocolate Macadamia Biscotti Recipe -
Marietta's White Chocolate Macadamia Biscotti Recipe
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Marietta's White Chocolate Macadamia Biscotti

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 112 cookies Change Servings
  • PREP

    20 mins
  • COOK

    33 mins

    1 hr


  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.
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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.

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.


55 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.

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!

Dec 23, 2010

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

Dec 23, 2010

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

Dec 13, 2010

A very nice recipe. My husband told me I could put Starbuck's out of business single handedly! I made it exactly as the recipe calls for. I found I preferred them baked a little more than the 8 mins for the second time. I love that it makes so much! Now I don't have to make a second batch, as I am giving them away as gifts. I had a little trouble with them when the first baked logs came out of the oven as I tried to tranfer them to a cooling rack off of the pan they got some slight cracks so I had to be VERY gentle with them when cutting and baking for the second time. They're very delicate at that stage but not so much when they are completed and cooled.

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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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 23 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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