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.