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

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!

• Ready In: 1 hr 5 mins
• Yields: 40 biscotti

Ingredients

• 1⁄2 cup butter
• 3⁄4 cup sugar
• 2  eggs
• 1  teaspoon vanilla extract
• 2  tablespoons Amaretto
• 2  cups unbleached all-purpose flour (+)
• 2  tablespoons all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2⁄3 cup  macadamia nuts
• 2⁄3 cup white chocolate chips

Directions

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.