White Chocolate Macadamia Nut Biscotti Experiment

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I have always been a little intimidated by biscotti-making — I think the double baking, mostly. I finally gave it a try last weekend and was very pleased with the results. I did notice that after the first baking, my biscotti were quite spread out. That concerned me a little but when I sliced them to bake again, they were just fine.

I added orange zest to the original recipe but otherwise followed it exactly!

White Chocolate Macadamia Nut Biscotti
Recipe from the book, Biscotti, by Lou Seibert Pappas
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto
1 tsp orange zest
2 cups plus 2 tbsp AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cups macadamia nuts
2/3 cup white chocolate chips

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Using either a stand or hand-held mixer, cream the butter and sugar until light and fluffy. Beat in eggs, vanilla, orange zest, and Amaretto liqueur. In a bowl combine flour, baking powder and salt. Add to creamed mixture, mixing until blended.

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Fold in nuts and chocolate chips. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2-inch high, 1 1/2-inches wide and 14-inches long, spacing them at least 2-inches apart. I didn’t actually get out a ruler and measure here, but I think mine were about this size. I would space them a little more than 2 inches apart next time, though.

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Bake in the middle of a preheated 325 degree oven for 25-30 minutes or until lightly browned.

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Transfer from baking sheet to rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice about 1/2-inch thick.

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Place slices upright on the baking sheet and return to the oven for about 8-10 minutes longer to dry slightly. Let cool on rack.

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Store in a tightly covered container.

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4 Replies to “White Chocolate Macadamia Nut Biscotti Experiment”

  1. Your attempt at Biscotti looks great. If you chill your logs for about 30 mins before baking that will prevent spreading.

  2. Do you have problems slicing the biscotti? My aunt tells me that she has problems slicing her biscotti because they tend to fall apart at times when she is slicing.

  3. Rosa: Thanks! Me too 🙂
    Matt: Thanks for the tip!
    : ) — I thought I would have a problem slicing it, but I didn’t. I used a big, serrated bread knife. I think that helped a lot! 🙂

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