Hello Janice, Australia

White Chocolate and Macadamia Nut Biscotti

1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto
2 cups plus 2 tablespoons unbleached flour or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cups macadamia nuts
2/3 cup white chocolate chips

(In Mixing bowl) Cream butter and sugar until light and fluffy. Beat in eggs, vanilla and Amaretto liqueur. In a bowl combine flour, baking powder and salt. Add to 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-inch high, 1 1/2-inches wide and 14-inches long, spacing them atleast 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 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 slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly. Let cool on rack. Store in a tightly covered container.

Makes about 3 1/2 to 4 dozen.

"Biscotti" by Lou Seibert Pappas
San Francisco