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!"
photo by letarr photo by letarr
photo by letarr
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall photo by Mrs Goodall
Ready In:
1hr 5mins
40 biscotti




  • 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.

Questions & Replies

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  1. fernel1
    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.
  2. mymommalu
    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!
  3. DAR Lady
    It was, I'm sure, entirely my fault they were crumbly and hard to handle. It was only my second attempt to make biscotti. But the taste is TO DIE FOR! I managed to get the biscotti in bars and toasted ( delicious just like this) but then I melted some of the white chocolate chips with a teaspoon of the Amaretto and a bit of cream and drizzled it over them after they had cooled. OMG, how delicious they are! Thank you for the best recipe so far and i'm not sure I'll even try others, maybe just expound on this one like adding chocolate and using another liquor, like Kaluah for the drizzle. Thanks again for a absolutely, wonderful Biscotti recipe.
  4. letarr
    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.
  5. Sue s.
    OMG these were so good! We hosted an Italian Christmas dinner this year, so I wanted to include biscotti in the menu. A lot of people don't care for the traditional dry biscotti, so I was hoping to find something a little different. These were the perfect choice. Everyone gobbled them up, and no dunking is needed. <br/>I needed to flour my hands a little when shaping the dough (it was a little sticky), but really easy to make.<br/>Thanks for sharing a great recipe!


  1. DAR Lady
    I forgot to say I used 1 cup of Unbleached (bread) flour with 1 cup of all-purpose flour in the recipe I made. I'll add other tweaks as I try them, but the flavor of these is sooo good it may be a while LOL
  2. DAR Lady
    No, went exactly by the recipe. I did, however, sift the flour before measuring and added the drizzle as described to them, although they're wonderful without it.
  3. sschachter89
    OMG! This was so delicious! It is my new go-to recipe - so so good!!! I wanted to make it healthier so I substituted the butter with coconut oil, sugar with Stevia, and macadamia with pecans (what I had in the pantry). The coconut oil creamed with the sugar so nicely (make sure the oil's hard. If not, stick in the fridge for a bit). For the top, I melted the leftover chocolate with a bit of coconut oil in the microwave and drizzled. They looked gorgeous, tasted amazing, and the coconut flavor complemented the pecan and chocolate perfectly. Thanks so much for this recipe! My new Fave!!
  4. spyrals
    Lovely crumbly biscotti, turned out very good, and it's my first time making biscotti too. Amazing flavour! I used Almond Extract instead of Amaretto. Everyone liked them including some very picky kids. Definitely give this a go.
  5. lightawake
    thanks this is yum! will definitely make that when i have people over for afternoon tea~ i put in 3Ts of drambuie instead of amaretto, plus 1/2t of almond essence. my dad, who isnt really into hard biscuits, loved how moist it was, and several quickly disappeared!



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