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2/3 cup Macadamia nuts

1/2 cup unsalted butter

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 tablespoons Amaretto

2 cups plus 2 tablespoons unbleached flour

1 - 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cups white chocolate chips



Preheat the oven to 325 degrees.  Line a bake sheet with parchment or butter and flour it..  Chop the Macadamia nuts in half or thirds.


Cream the butter and sugar in an electric mixer until lightly fluffed, at least 2 minutes.  Work in the eggs one  at a time .  Scrape down the sides of the bowl and add the  vanilla and liqueur with the machine running.


Sift together the flour, baking powder and salt.  Add this dry mixture to the egg mixture in three installments.  Mix only until just blended.  Fold the nuts and white chocolate chips.


Turn the  dough  out onto  a lightly floured  work surface. Dust the dough with flour and divide it in half.  Shape the dough into 2 rectangles: 2" wide  and 1" high and  12" long.  Bake for 25 minutes, until firm and lightly browned.


Lift the loaves out onto a rack to cool for 5 minutes.   Using a serrated knife, slice  logs 1/2" thick at a 45  degree angle and place slices upright on the sheet pan.  Bake another 10 minutes.  Cool completely on a rack before sealing in a jar or tin and storing.

Adapted from a recipe in Biscotti by Lou Seibert Pappas