Community Pick

Terry's White Chocolate Macadamia Biscotti, (Tender Biscotti)

“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!”
READY IN:
1hr 5mins
YIELD:
40 biscotti
UNITS:
US

Ingredients Nutrition

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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