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Ingredients
- 1/2 c. macadamia nuts roasted
- 2 3/4 c. all-purpose flour
- 1 1/2 tsp baking pwdr
- 1/4 tsp salt
- 6 Tbsp. cocoa
- 2 1/2 Tbsp. butter softened
- 2 Tbsp. fat-free cream cheese
- 1 c. granulated sugar
- 1 Tbsp. creme de cacao
- 2 lrg Large eggs
- 1 lrg egg white
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract About
- 1/4 c. powdered sugar
- 1 c. white chocolate chips
Directions
- Make sure rack in oven is in the center position. Preheat oven to 350 degrees. Coat two cookie sheets down the center with cooking spray. Add in nuts to a zip lock bag and crush into coarse pcs with the bottom of a bottle or possibly glass (or possibly add in to mini food processor and just barely pulse to coarsely chop); set aside. Add in flour, baking pwdr, salt and cocoa to bowl or possibly 8-c. measure and stir to blend. In large bowl, using electric mixer, cream the butter, cream cheese, sugar and creme de cacao till light and fluffy. Add in the Large eggs and egg white one at a time, beating well after each addition. Beat in the vanilla and almond, extract. With electric mixer on off, add in the flour mix all at once then beat on low till blended, scraping the sides of the bowl. Beat in nuts just till blended. Form dough into two balls. Add in about 1/4 c. powdered sugar if dough is too sticky. Place each ball on each of the cookie sheets and shape into a roll about 12 inches long, 2 inches high, and 3 inches wide.
- Gently flatten the top of each roll to create a slightly domed shape (about 1 inch high). Bake for 20 min, or possibly till fork inserted in center of roll comes out nearly clean (rolls are dry on top and hard). Remove pan and lower heat to 300 degrees. Transfer each roll to a cutting board and let cold 5 min, 7. Cut the rolls into % to 1-inch thick slices (you can cut it on the diagonal if you like). Place slices cut siTe down on one of the baking pans. Bake another 15 min, or possibly till the slices are dry and crisp.
- Transfer the biscotti to wire racks to cold. Place white chocolate chips in a 1-c. glass measure. Microwave on High 2 min, then stir. Microwave 1 minute longer; stir. If chocolate chips are not completely melted, microwave another 30 seconds till completely melted. Pour melted chocolate into a small, flat-bottom bowl (biscotti should fit flat in bottom). Dip one side of biscotti cookies lightly into chocolate. Place biscotti chocolate side up on cutting board or possibly wire rack to harden chocolate. Store in zip-lock bags.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 325 | |
| Calories from Fat 92 | 28% |
| Total Fat 10.45g | 13% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 260mg | 11% |
| Potassium 111mg | 3% |
| Total Carbs 51.35g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 26.73g | 18% |
| Protein 6.39g | 10% |
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