White Chocolate Macadamia Biscotti

        The biscotti is an Italian cookie that means twice baked, the Jews have the same version called Mandle root it is the work bis means twice baked the cotti means cooked these are an old family recipe my version with macadamia nuts and white chocolate and amaretto is a liquor made from almonds. I wanted to share and make an instructable., 

Mixing bowls

Kitchen aide mixmaster

Measuring spoons and cups

Scraper

Cutting board

Knife

Cookie sheets

½ c butter unsalted butter at room temperature

2 eggs at room temperature

¾ cup sugar

1 teaspoon vanilla extract

2 tablespoons amaretto

 2 cups plus 2 tablespoons

Unbleached or all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup macadamia nuts

2/3 white chocolate chips 

step one. Gather all supplies 

Step two Preheat the oven for 30 minutes to 325 

Step three grease and flour baking sheets 

Step four Put flour salt and salt and baking powder put in a bowl and set aside 

 Step five in a mixing bowl cream butter and sugar until light and fluffy 

Beat in eggs vanilla and liquor 

Step seven add the flour mixture

step eight mix in nuts and chocolate chips

Step nine divide dough in half and form onto greased and floured baking sheets pat dough into logs

about ½ inches high and 1 ½ inch wide. Set oven rack so they are in the middle of the oven

Step ten bake for 25 minutes. Or until lightly browned  when done cooking 

Step eleven allows cookies to cool for five minutes to cool 

Step twelve with a knife cut at a 45-degree angle 

Step thirteen Place cookies back on the baking sheet cut side down bake for four minutes on one side or until brown on the side you laid it on.  flip the cookies and bake on the other side for four minutes or until brown 

Step fourteen when done baking let cookies cool on the pan 

when cool to touch store in an airtight container