It’s been a christmas tradition at my house for the last couple years for me to bake macademia nut, white & milk chocolate, cranberry biscottis. And this year’s the same. If you dig far back enough, you’ll see these same cookies already featured on this blog. 🙂 This year, we didn’t have macadamia nuts though, so I substituted it with some hazelnuts instead. 🙂
- 3 tablespoons butter
- ¾ cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2½ cups flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cup white chocolate
- 1 cup milk chocolate
- ¾ cup dried cranberries
- ¾ cup chopped macadamia nuts/hazelnuts
- Coarsely chop up white chocolate, milk chocolate, cranberries, and nuts.
- In a large bowl, mix butter and sugar until creamy. Add eggs one at a time, and beat well. Beat in vanilla.
- In a separate medium bowl, mix flour, baking powder, baking soda, and salt. Add gradually to wet mixture. Mix in chocolates, cranberries, and nuts.
- Cut the dough in half, and make large rectangles about ¼ thick. Bake at 350° for 30 minutes or until the dough looks golden brown. Let cool for 5 minutes.
- Cut the rectangles into slices, and place on cooking sheets again. Bake for another 15 minutes. Let cool.