A softer biscotti and a wonderful addition to your cookie platter.

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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.

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  • In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.

  • Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.

  • Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

Nutrition Facts

139.2 calories; protein 2g 4% DV; carbohydrates 15.7g 5% DV; fat 7.7g 12% DV; cholesterol 22.9mg 8% DV; sodium 73.3mg 3% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2006
Absolutely delicious. I've made many biscotti and this by far is one of the best recipies. Granted - it's definitely "NOT" low fat or low calorie but that's what makes this cookie so scrumptious. Splurge and try this. You'll love it. I only had walnuts and regular chocolate chips and it still turned out wonderfully. Read More
(45)
61 Ratings
  • 5 star values: 56
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/30/2006
Absolutely delicious. I've made many biscotti and this by far is one of the best recipies. Granted - it's definitely "NOT" low fat or low calorie but that's what makes this cookie so scrumptious. Splurge and try this. You'll love it. I only had walnuts and regular chocolate chips and it still turned out wonderfully. Read More
(45)
Rating: 5 stars
05/14/2007
Very very good! Definetly use the liquer it makes all the difference in the taste! Dipped my biscottis in dark chocolate and drizzled with white. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense. Read More
(38)
Rating: 5 stars
08/08/2008
Great recipe!! To make them not so soft after I cut up the logs into pieces I baked them a little while longer on each side. They turned out perfect. Read More
(25)
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Rating: 4 stars
12/06/2007
These are delicious and simple to make. The one problem I had was the biscotti being undercooked. I had to cook them longer (on parchment) and the bottoms browned. Maybe next time I will slice them thinner they are close to 3/4" thick. I do love them though! Read More
(17)
Rating: 5 stars
12/23/2010
-delicious but biscotti logs need to bake a little longer before being sliced. -exchanged machadamia nuts for almonds Read More
(12)
Rating: 5 stars
12/23/2010
These biscotti are so delicious. The dough was sticky. I refrigerated the dough overnight and it was easier to work with. Read More
(12)
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Rating: 5 stars
12/13/2010
A very nice recipe. My husband told me I could put Starbuck's out of business single handedly! I made it exactly as the recipe calls for. I found I preferred them baked a little more than the 8 mins for the second time. I love that it makes so much! Now I don't have to make a second batch as I am giving them away as gifts. I had a little trouble with them when the first baked logs came out of the oven as I tried to tranfer them to a cooling rack off of the pan they got some slight cracks so I had to be VERY gentle with them when cutting and baking for the second time. They're very delicate at that stage but not so much when they are completed and cooled. Read More
(12)
Rating: 5 stars
12/12/2006
Everybody loves these! I'm still enjoying them; it makes a good-sized batch and I even gave away a couple medium-sized plastic containers worth. The amaretto is definitely worth the expense (I usually don't buy it). I used 1 cup of whole wheat flour and ended up adding about a 1/2 cup extra all-purpose b/c the dough was too sticky to form into logs. The extra flour helped. Read More
(12)
Rating: 5 stars
05/02/2007
Awesome recipe! Easy to follow came out PERFECT first try. I followed it to the letter. I made 2 batches. One as written the other I dipped 1/2 the biscotti in melted chocolate for variety. A HUGE success with my husband children and girlfriends (made for afternoon tea with my the ladies:-) All asked for recipe. A KEEPER. Thanks! Read More
(11)