Decadent White Chocolate Macadamia Biscotti

1.Preheat oven to 325 degrees and prepare a baking sheet with parchment paper. 2. In a mixing bowl cream butter with sugar until light and fluffy, blend in eggs, vanilla and Ameretto. 3. In a second .mixing bowl blend together Flour, salt, and baking powder. 4. Chop Macadamian nuts into smaller pieces if using whole nuts. 5. Combine the Flour mixure with the butter sugar mixture ,add chopped nuts and white chocolate chips, when blended divide dough in half. Take the first half and with your hands make a log about 12 inches long,place on baking sheet and repeat with 2nd half of dough placing about 2 inches apart. Gently flatten the log to about 1 inch thickness. 6. Bake for 25 mins or until they are lightly browned. Remove from oven and transfer to a cutting board. Cut the logs into slices about 1/2 and inch in width and place back on the cookie sheet for the second baking. 7. Bake for the second time for 15 mins - Cool and enjoy - If desired drizzel with more melted white chocolate 8. Store in an air tight container.