Marietta's White Chocolate Macadamia Biscotti

Recipe View Preheat oven to 325°F (165°C). Lightly grease a cookie sheet or line with parchment paper to prevent sticking. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for achieving the right texture. (7 minutes)

Recipe View Beat in the eggs one at a time, followed by the amaretto liqueur and vanilla extract. Ensure each ingredient is fully incorporated for a smooth batter. (3 minutes)

Recipe View In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough biscotti. (5 minutes)

Recipe View Gently fold in the chopped macadamia nuts and white chocolate chips, distributing them evenly throughout the dough. (3 minutes)

Recipe View Divide the dough into 4 equal portions. On the prepared cookie sheet, shape each portion into a log approximately 14 inches long and 1 1/2 inches wide. Ensure the logs are evenly shaped for uniform baking. (10 minutes)

Recipe View Bake in the preheated oven for about 25 minutes, or until the logs are very lightly golden brown. Remove from oven and let cool slightly. (25 minutes)

Recipe View Once cooled enough to handle, use a serrated knife to cut the logs diagonally into 1/2-inch slices. (8 minutes)

Recipe View Arrange the slices on the baking sheet and return to the oven. Bake for an additional 8 minutes, or until the biscotti are golden brown and crisp. Keep a close eye on them to prevent burning. (8 minutes)

Recipe View Remove from oven and let cool completely on a wire rack before serving. This allows the biscotti to fully crisp up. (20 minutes)