Biscotti-style white chocolate and macadamia biscuits

    1 hour 10 min

    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.

    56 people made this

    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

    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.


    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 & ratings
    Average global rating:

    Reviews in English (48)


    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


    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.  -  30 Mar 2006  (Review from Allrecipes US | Canada)


    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.  -  14 May 2007  (Review from Allrecipes US | Canada)