Macadamia Milk Chocolate Biscotti Macadamia Milk Chocolate Biscotti

[migration] empty title 474 Image by: [migration] empty title 474 Author: Canadian Living

This is a recipe from Lynn Lilje of Surrey, B.C. You can also use white chocolate or semisweet chocolate chips. For a festive touch, add 1/2 cup (125 mL) candied fruit to the dough. Or dip one end of each cookie into melted milk chocolate then sprinkle with dark chocolate or sliced nuts.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: January 2004



Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in liqueur and vanilla. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture and stir until smooth. Stir in nuts and chocolate chips.

Divide dough in half; with floured hands, shape into 12-inch (30 cm) long logs. Place, about 4 inches (10 cm) apart, on 1 of the prepared pans. Flatten to 2 inches (5 cm) wide, leaving tops slightly rounded. Bake in centre of 350°F (180°C) oven until firm and tops are just turning golden, about 25 minutes. Let cool on pan for 10 minutes.

Transfer logs to cutting board. Using serrated knife, diagonally cut into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1 inch (2.5 cm) apart, on 2 baking sheets. Bake in top and bottom thirds of oven, rotating and switching pans halfway through, until dry, crisp and tops and bottoms are lightly browned, 18 to 20 minutes. Let cool on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 75 mg
  • Protein 1 g
  • Calories 101.0
  • Total fat 5 g
  • Cholesterol 19 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 3.0
Share X
Baking & Desserts

Macadamia Milk Chocolate Biscotti