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Marietta's White Chocolate Macadamia Biscotti

Marietta's White Chocolate Macadamia Biscotti

  • Prep

    20 m
  • Cook

    33 m
  • Ready In

    1 h
BLUIIS

BLUIIS

A softer biscotti and a wonderful addition to your cookie platter.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 56 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
  2. In a large bowl, cream together 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.
  3. Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
  4. Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.
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Reviews

Chris From Kent, WA
43

Chris From Kent, WA

3/30/2006

Absolutely delicious. I've made many biscotti and this by far is one of the best recipies. Granted - it's definitely "NOT" low fat or low calorie but that's what makes this cookie so scrumptious. Splurge and try this. You'll love it. I only had walnuts and regular chocolate chips and it still turned out wonderfully.

Zuperbre
37

Zuperbre

5/14/2007

Very, very good! Definetly use the liquer, it makes all the difference in the taste! Dipped my biscottis in dark chocolate and drizzled with white. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.

PHELIALIVER
24

PHELIALIVER

8/8/2008

Great recipe!! To make them not so soft, after I cut up the logs into pieces, I baked them a little while longer on each side. They turned out perfect.

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