Sunday, July 24, 2011


With all the wonderful fruit about now, I hesitate to post about biscotti which can be had no matter the season. This biscotti is too nice to hold back and is a perfect accompaniment to the bounty of summer desserts on hand now. I had this biscotti the other night with some candied ginger sorbet and it was heavenly. I also had some biscotti the other morning for breakfast with my oatmeal and it was just as heavenly.

I got this recipe from a neighbor. Gloria gave me a taste one day when I stopped in and I was smitten. She was true to her word in giving me the recipe and they are as easy to make as she promised.
She gives the option of making them with amaretto or almond extract. Having made both versions, I fall squarely in the Amaretto section but the extract works fine in a pinch.

This recipe makes a lot of biscotti but they will not hang around long. The biscotti are almost cookie like in texture. The white chocolate and the macadamia nuts marry nicely and the lightness of the biscotti invites overindulgence.

I used roasted salted macadamia nuts because that is what I could find. They worked well in the recipe adding depth to the biscotti.

Purple Coneflower from the garden

Here is the recipe.

Gloria's Biscotti
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons amaretto, or 1 teaspoon almond extract
2 cups all-purpose flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup white chocolate chips
2/3 cup macadamia nuts, chopped

1.Cream the butter and sugar until fluffy.
2. Beat in the eggs, one at a time, mixing well.
3. Add the extracts ( liqueur if using)
4. Combine the flour, baking powder and salt. Add to the butter mixture and beat until a dough is formed.
5. Add the nuts and chips.
6. Divide the dough in half. form each into flat 2"x12" logs.
7. Arrange the logs at least 3-inches apart on baking sheet.
8. Bake at 325 degrees for about 25 minutes or lightly browned. Remove from oven and cool for about 10 minutes.
9. Slice crosswise and diagonally into 3/4 inch slices.
10. Arrange the slices on baking sheet and bake about 5 minutes each side. cool.

Yield: about 4 dozen. Will keep about 2 weeks




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