Amaretto White Chocolate Biscotti

One of my best friends, Michael, was quite put out that he didn't get a loaf of Pumpkin Bread the other day. Never mind the fact he was out of town with work, and delivering it to him wasn't possible. But I promised I'd bake him something to make up for it.
I've been really liking the flavor of amaretto lately and wanted to incorporate it in what I made. I had some white chocolate chips left over and thought they'd go well. My first thought was blondies, since I've never made them before, but I was very low on brown sugar. So unable to come up with anything else, I used the Ingredients Search on allrecipes.com and found Marietta's White Chocolate Macadamia Biscotti. I didn't have macadamia nuts, but I knew almonds would be a good substitute.

These were much easier than I imagined they would be. I did have to add an extra 3/4 cup of flour to these, because my dough was more like a batter and would've been impossible to form into logs. Even with the extra flour, it was very sticky and not very dough-like. I just used my hands to scoop it onto the cookie sheet, and a spatula to shape it. I was worried I'd done something wrong, but they came out great. I made some changes, like extra amaretto, because I wanted that flavor to stand out, but for once, didn't try to make this healthier. Whole wheat biscotti didn't sound very good to me.

I guess I should admit I forgot to give Michael his when I saw him this weekend. And then I pretty much gave all of them out to various family members, so I'll be making something else for him. And for one of my other best friends, Sumer, too. Ants got to her Pumpkin Bread, and she was very sad. So any requests, guys?

adapted from allrecipes.com, makes around 25 biscotti
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons amaretto liqueur
2 cups all-purpose flour (may need to use an extra 3/4 cup)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sliced almonds, chopped
2/3 cup white chocolate chips

Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.

In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix 2 cups of flour, baking powder and salt. Stir flour mixture into butter mixture. If dough is too runny, add extra flour. Fold in nuts and white chocolate chips.

Divide dough into 2 equal parts. Place each 1/2 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide. (Mine were really more like 15 x 2 1/2.)

Bake 25 minutes in the preheated oven, until very lightly brown. Cool for at least 20 minutes and cut diagonally into 3/4 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown. (For the second baking time, I cooked mine for about 12 minutes.)