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!
- 118.29 ml butter
- 177.44 ml sugar
- 2 eggs
- 4.92 ml vanilla extract
- 29.58 ml Amaretto
- 473.18 ml unbleached all-purpose flour (+)
- 29.58 ml all-purpose flour
- 7.39 ml baking powder
- 1.23 ml salt
- 158.51 ml macadamia nuts
- 158.51 ml white chocolate chips
- In a mixing bowl cream butter and sugar until light and fluffy.
- Beat in eggs, vanilla and liqueur.
- In a bowl combine the flour, baking powder and salt.
- Add to the creamed mixture, mixing until blended.
- Fold in nuts and chocolate chips. Divide dough in half.
- 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.
- Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
- Transfer from baking sheet to a rack.
- Let cool for 5 minutes. Place on a cutting board.
- With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
- Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly.
- Let cool on a rack.
- Store in a tightly covered container.
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.
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!
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.