Terry's White Chocolate Macadamia Biscotti, (Tender Biscotti) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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! Ingredients:
1/2 cup butter |
3/4 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 tablespoons amaretto |
2 cups unbleached all-purpose flour (+) |
2 tablespoons all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
2/3 cup macadamia nuts |
2/3 cup white chocolate chips |
Directions:
1. In a mixing bowl cream butter and sugar until light and fluffy.
2. Beat in eggs, vanilla and liqueur.
3. In a bowl combine the flour, baking powder and salt.
4. Add to the creamed mixture, mixing until blended.
5. Fold in nuts and chocolate chips. Divide dough in half.
6. 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.
7. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
8. Transfer from baking sheet to a rack.
9. Let cool for 5 minutes. Place on a cutting board.
10. With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
11. Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly.
12. Let cool on a rack.
13. Store in a tightly covered container.
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