Recipe by BLUIIS
"A softer biscotti and a wonderful addition to your cookie platter."
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1 1/2 cups
1 1/3 cups
chopped macadamia nuts
1 1/3 cups
white chocolate chips
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.
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.
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.
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!
-delicious, but biscotti logs need to bake a little longer before being sliced. -exchanged machadamia nuts for almonds
These biscotti are so delicious. The dough was sticky. I refrigerated the dough overnight and it was easier to work with.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Marietta's White Chocolate Macadamia Biscotti
Serving Size: 1/56 of a recipe
Servings Per Recipe: 56
Amount Per Serving
Calories from Fat: 69
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