Biscotti

I love biscotti.  I don't even need coffee to dip it into.  I love how crunchy it is, and I especially love the traditional anise and almond flavors that are so popular.  But, what I love most about biscotti is that it is essentially a twice baked cookie.

Biscotti means "twice baked," in fact, so what I decided to do was make white chocolate macadamia nut biscotti, because who doesn't love white chocolate macadamia nut cookies?  I looked up a few recipes online, and the main difference between regular cookies and biscotti is one stick of butter.

Preheat the oven to 375 degrees F.  Beat together 1 stick of room temperature butter with 3/4 cup of white sugar and 1/4 tsp of salt.

Add 2 eggs one at a time and 1 tsp of vanilla extract.

Next combine 1 1/2 tsp baking powder and 2 cups of flour.

Now for the bits.  Combine 1/2 a bag of white chocolate chips and 1/3 cup of chopped macadamia nuts.

I lined a cookie sheet with aluminum foil and formed the dough into a log.

Bake for 40 minutes.

Once these are out of the oven they need to cool for 30 minutes.  Slice diagonally and bake again for 15 minutes, or until golden brown.

Or dark brown, whoops.

Once these are baked a second time you can dip them in chocolate or leave them be.  I left them be.

I hope you enjoyed this recipe, I'm hoping to do more new recipes, I know I have been doing repeats (if they taste good, I make them often).

Enjoy!