Biscotti-Style White Chocolate and Macadamia Biscuits

    Biscotti-Style White Chocolate and Macadamia Biscuits

    6saves
    1hr10min


    55 people made this

    About this recipe: This biscotti recipe is a little different than others. It will give you a soft biscotti. It will make a wonderful addition to your biscuit plate, when served with tea or coffee.

    Ingredients
    Makes: 56 biscotti

    • 225g unsalted butter
    • 300g caster sugar
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 4 tablespoons Amaretto liqueur
    • 500g plain flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 180g macadamia nuts, chopped
    • 240g white chocolate chips

    Method
    Prep:20min  ›  Cook:35min  ›  Extra time:15min cooling  ›  Ready in:1hr10min 

    1. Preheat oven to 170 C / Gas 3. Grease a baking tray 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 baking tray and form into logs about 35cm long and 3.75cm wide.
    4. Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1cm slices. Arrange slices on baking tray and continue baking 8 minutes, until golden brown.

    Additions

    Once cool, dip the bottom half of each biscotti into dark chocolate. Allow to set on greaseproof paper.

    Cook's note

    If you like the traditional harder and dryer biscotti, make the second bake time a little longer.

    Chocolate chip cookie video

    Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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    Reviews (1)

    JoDickson
    1

    This mix tasted wonderful however, it was a very sloppy dough, I added quite a bit more flour.. I bake lots of biscotti and this tasted just fine. It may need a little tweaking though. Thanks for sharing! 👏🏻 - 29 Nov 2015

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