Best Mariettas White Chocolate Macadamia Biscotti Recipes

WHITE CHOCOLATE-MACADAMIA COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add pumpkin and egg; beat until well blended. Gradually beat in flour mixture. Stir in oats, nuts and 1 cup of the white chips. Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.
• In small microwavable bowl, microwave remaining 1 cup white chips uncovered on High 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle over cookies. Place on waxed paper; let stand until set.

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.

MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI

Steps:

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

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Heat oven to 325°F. Place 1 cup of the baking chips in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 3 to 4 minutes or until chips are softened. Stir chips until smooth; cool.
• In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed until creamy. Beat in melted chips on low speed. Stir in flour, baking soda and cream of tartar. Stir in remaining 2/3 cup baking chips and the nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until very light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
• Stir enough paste icing color into melted coating until desired color. (Liquid food color would stiffen the coating.) Dip half of each cookie into colored coating; place on waxed paper until firm.