I’m not sure I’ve ever made a biscotti I didn’t like. I’ve baked savory ones and loved them, chocolatey ones and loved them, fruity ones and loved them too. Basically what I’m saying is I love biscotti. Also tea. And tea and biscotti are a match made in heaven.
I had planned on trying this recipe the other day but that sweet husband of mine, made a batch while I was busy painting the radiator. And well, even though he didn’t follow the recipe exactly as it was written, they turned out pretty awesome. {The original recipe called for 2 teaspoons vanilla and 3 tablespoons of amaretto. We didn’t have any amaretto so he used 4 teaspoons of vanilla instead which gave the biscotti an unexpected vanilla cake like flavor. YUM!}
Ingredients
4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
4 eggs
4 teaspoons vanilla extract
1 1/3 cups white chocolate chips
1 1/3 cups chopped macadamia nuts
Directions
Preheat the oven to 325 F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl combine flour, baking powder and salt. Set aside.
In a stand mixer, beat butter and sugar together until light and fluffy. Beat in eggs and vanilla extract. Slowly add in the flour mixture and stir until combined. Fold in chocolate chips and nuts.
Move the dough to the baking sheet, dampen your hands and then form the dough into a 16″ x 4″ log.
Bake 30-35 minutes. Cool 5 minutes before using a serrated knife to cut logs into 1 inch thick pieces {cut at a slight diagonal}. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. Bake 10 more minutes, or until crisp and dry, flipping halfway through bake time. Cool completely before serving or storing in an airtight container.
Can’t get enough biscotti? Check out these recipes:
- Chocolate Hazelnut Orange Biscotti
- Fig and Hazelnut Biscotti
- Savory Sun Dried Tomato Biscotti
- Cranberry Pistachio Cornmeal Biscotti
- Gingerbread Biscotti
Amy P. says
4 Tablespoons of vanilla — a 1/4 cup of vanilla!? WOW!
Mavis Butterfield says
No wonder they taste like vanilla cake! 🙂
Peg says
4 tablespoons made me laugh out loud! Bless him
Deborah says
Almond extract would give a similar flavor to amaretto, but it’s much stronger so I would start with maybe 1/2 teaspoon. If you felt the recipes needed addition liquid you could make up the difference with milk.
Leslie says
I’ve made a biscotti every christmas that’s a lot like this one — but i’ve never seen anyone else write about it! Mine however has coconut instead of white chocolate. It has macadamia nuts. Oddly, the coconut is good, but a lot of people don’t recognize that it’s in there.
Mine came from Lee Bailey, who also called for vanilla and anise. I don’t like the anise flavor so just leave it out. It doesn’t have that much vanilla though. It’s delicious!
Christa H. says
Yummmmmm. I’m going to try this and I do have amaretto.
Angie says
Have made these various times , first time according to original recipe , very nice a bit buttery . So I decided to tweak them a bit less butter but made them pistachio and cranberry instead , lovely as well .so now I decided to make them hazelnut and choc chips in the oven now , I’m sure they will turn out amazing . It’s a great base for biscotti of any flavour , the sky’s the limit .