White Chocolate Macadamia Nut Biscotti
Ingredients
- 1/2 c. butter
- 3/4 c. white sugar
- 2 eggs
- 1 t. vanilla
- 1/8 c. Amaretto liqueur
- 2 c. all-purpose unbleached flour
- 1-1/2 t. baking soda
- 1/8 t. salt
- 2/3 c. chopped macadamia nuts
- 2/3 c. white chocolate chips
Instructions
Preheat oven to 325 degrees. Lightly grease a cookie sheet.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla and amaretto.
In a separate bowl, mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
Divide dough into 2 equal parts. Place each on cookie sheet and form into to oblong logs approximately 5 by 9 inches.
Bake 25 minutes until very lightly brown. Cool for 10 minutes and cut diagonally into 1-inch slices. Lay the slices cut side down on a clean ungreased cookie sheet.
Reduce heat to 300 degrees and continue baking 8 minutes, turn over and bake an additional 6-8 minutes until golden brown.
Cool on a wire rack.
NOTE: Store in an airtight container for about a week or freeze up to 6 months.