Mariettas White Chocolate Macadamia Biscotti Recipes

TERRY'S WHITE CHOCOLATE MACADAMIA BISCOTTI, (TENDER BISCOTTI)

Steps:

• In a mixing bowl cream butter and sugar until light and fluffy.
• Beat in eggs, vanilla and liqueur.
• In a bowl combine the flour, baking powder and salt.
• Add to the creamed mixture, mixing until blended.
• 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 in high, 1 1/2 inches wide and 14 inches long, placing them at least 2 inches apart.
• Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
• Transfer from baking sheet to a rack.
• Let cool for 5 minutes. Place on a cutting board.
• With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
• Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly.
• Let cool on a rack.
• Store in a tightly covered container.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.