Terry's White Chocolate Macadamia Biscotti, (Tender Biscotti)

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

I don't like biscotti in general, they are too hard and I don't dunk anything in milk or coffee, just not my thing...my good friend and past landlady Terry made these biscotti and I only tried them to make her happy. Oh my god! They were so good and NOT hard, crisp but tender! If biscotti is not your thing, give these a try, you might change your mind!

Ingredients Nutrition


  1. In a mixing bowl cream butter and sugar until light and fluffy.
  2. Beat in eggs, vanilla and liqueur.
  3. In a bowl combine the flour, baking powder and salt.
  4. Add to the creamed mixture, mixing until blended.
  5. Fold in nuts and chocolate chips. Divide dough in half.
  6. On a greased and floured baking sheet pat out into two logs about 1/2 in high, 1 1/2 inches wide and 14 inches long, placing them at least 2 inches apart.
  7. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
  8. Transfer from baking sheet to a rack.
  9. Let cool for 5 minutes. Place on a cutting board.
  10. With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
  11. Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly.
  12. Let cool on a rack.
  13. Store in a tightly covered container.
Most Helpful

5 5

Awesome recipe! Best biscotti I have ever made. I made three batches today, one was pistacio, one was apricot and pistacio and one was lemon walnut. I also dipped the tips in chocolate and white chocolate for the lemon walnut. Super delicious. You can add anything to this great recipe. I am wondering if the unbleached flour makes the difference from other recipes. Try it and treat yourself and give as gifts.

5 5

To die for!!! This recipe intrigued me because it's a softer version. This is my 1st time making biscotti after spending a fortune at coffee shops. Easy as can be. Crunchy, doesn't fall apart and you just dip in coffee. (No soaking & hoping you don't break your teeth) (not a fan of Ameratto) I used 2 tps vanilla and 2 tsp almond. I mixed in mini white and dk choc chips. To change them up a little, I drizzled with chocolate. On others, I dipped or spread chocolate then topped with crushed white chocolate chips & pecans or Sweet Mocha Hazelnut Sprinkle by Pampered Chef! My next batch I may add cocoa powder so the dough is chocolate and mix add pecans & coconut. Drizzle with chocolate & caramel so it's german chocolate! I'm not going to try another recipe because I LOVE the texture of these!!! I'll just experiment with toppings, flavors and nuts & berries! mmmm...no more hard & expensive coffee shop biscotti for me!

5 5

This biscotti is divine! This is the same texture as the biscotti my friend's Italian mother used to make when we were kids. Crisp on the outside but super tender. I guess I was spoiled. I've never cared for the hard stuff. I'll make this again and again! Thank you for sharing this excellent recipe.