Ingredients for Terry's White Chocolate Macadamia Biscotti Tender Biscotti
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- Amaretto
- Unbleached All Purpose Flour
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Macadamia Nuts
- White Chocolate Chips
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How to Make Terry's White Chocolate Macadamia Biscotti Tender Biscotti
- Preheat oven to 325°F (160°C). Grease and flour two baking sheets.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons of your favorite liqueur (optional).
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup white chocolate chips and 1 cup macadamia nuts.
- Divide the dough in half. On each prepared baking sheet, shape each half into a log approximately ½ inch high, 1 ½ inches wide, and 14 inches long. Leave at least 2 inches between the logs.
- Bake for 25-30 minutes, or until the logs are lightly golden brown.
- Remove from oven and let cool on the baking sheets for 5 minutes.
- Transfer the logs to a wire rack to cool completely.
- Once completely cool, use a serrated knife to slice the logs diagonally at a 45-degree angle into ½-inch thick slices.
- Arrange the slices upright on the baking sheets.
- Return to the oven and bake for another 8-10 minutes, or until the biscotti are dry and lightly crisp.
- Let cool completely on a wire rack before storing.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
11g
Carbs
3g
