An excellent addition to your cookie platter and softer biscotti.
| Prep Time: | 20 mins |
| Cook Time: | 33 mins |
| Additional Time: | 7 mins |
| Total Time: | 1 hr |
| Servings: | 56 |
| Yield: | 112 cookies |
Ingredients
- 1 cup butter
- 1 ½ cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- ¼ cup amaretto liqueur
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ⅓ cups chopped macadamia nuts
- 1 ⅓ cups white chocolate chips
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 73 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I wasn’t able to fit all 4 logs on one sheet, but it doesn’t really matter if you just want them to be a little larger. Use wet hands to form the dough further and smooth out the top + a bench scraper for even sides. Other tips I’ve learned from other recipes are: water bottle spray your baked logs for easier cutting and use a sharp serrated knife. The nuts kinda get caught in your knife if there were chopped large- you will end up just eating the ones that become loose as you cut haha. Like the others said- more bake time is required, I think for both bakes. White chocolate isn’t really my thing, but this is a nice combo good biscotti, but I feel like it needs a little something else.
I love this recipe! I do my rows a little thicker for slightly longer pieces but that is all preference. I have been making this recipe since high school and every now and then I change up the macadamia nuts for other nuts and I’ll even switch up the chocolate sometimes. Coconut is really good in them as well. Today I made 2 batches for my kids teachers. One is white choc and pecan and the other is semi choc and pecans.
This taste like subway cookies done biscotti style. It’s buttery sweet with just enough salt to hit the bliss point. I favor chocolate but this biscotti is very good with coffee.
Really good recipe. I cut sugar to half and added cranberry instead of white chocolate. Yum
I have made many versions but this is my favourite. I switched out the liquor for Kahlua, added chocolate chips and no nuts. So so good. This recipe is easy to make substitutes.
I thought these were real good. The white chocolate, macadamia nuts and amaretto compliment each other very well. Mine took a lot longer to bake than the instructions set and finally I upped it to 350. Came out good.
SOOOO yummy!
Really tasty! However, too soft. So I put back into 225 degree oven for almost an hour, turning every 15 minutes. Perfect!! Used almonds to highlight the Amaretto. I’ll make again!
took these to a gathering disappeared in 1 hour.
Very good!! I had to bake a little longer. Made great christmas gifts. I think next time I try it I’m going to replace the macadamia nuts with pecans and then dip half in chocolate.
Great recipe…sold at a bake sale and I had people asking for the recipe. I would suggest flouring your hands when you shape into logs as the dough can get sticky.
A very, very good biscotti recipe! So good I even saved the crumbs to sprinkle over ice cream! TIP: Use an electric knife to slice the cookie logs. It works like a charm.
These cookies were FANTASTIC!!!! I have made them a few times, and they are always the first ones off the plate.
Best biscotti ever! I get RAVE reviews from everyone anytime we make this.
Great biscotti! I halved the recipe and added chocolate chips to one half and white chocolate chips and cashews to the other. It took longer than called for to bake the second time. Everyone loved it.
Excellent! The brand of chocolate and amaretto make a big difference. I used Guittard, my friend used Nestle. I used Lazzaroni amaretto, she used a store brand. Same recipe, but hers did not taste anywhere near as good as mine did. It was amazing how the same recipe tasted so different! These were exceptionally good. Daughter is a pastry chef and even she was impressed 🙂
Worth repeating year after year
This recipe is fantastic! I made them with sliced almonds and dark chocolate chunks. My Aunt, who loves Biscotti said it was the best she ever had! Thank you!
Absolutely amazing
Very good. I liked it a little harder, so I left it in longer for the 2nd bake.
I get rave reviews with this cookie! Just whipped up two batches for my Christmas cookie plates! This is a sticky dough to shape. I increased the flour by 1/4c. but still was sticky. I will deal with the stickiness b/c I don’t want a dry cookie. I also prefer to bake these longer than 8 minutes. I eye them till slightly toasted, approx. 12 mins., take out of oven, flip and bake another 12. I like a crunchy biscotti and so do my cookie fans. Thanks for the recipe, its a hit!