Pineapple and Macadamia Nut Biscotti

Biscotti:
3/4 cup butter
2 1/2 cups flour
2 3/4 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup chopped or diced dried pineapple
1 cup white chocolate chips
1 cup dry roasted macadamia nuts

Coating Sauce:
1 cup white chocolate chips
1 tablespoon cream
1/2 cup finely chopped macadamia nuts (optional)

In a sauce pan, melt butter. Set aside.

Toast macadamia nuts in 250 degree F oven for 10 minutes. Watch nuts to make sure they do not turn to dark (they will burn quickly).

Sift together flour, baking powder and salt.

Beat together eggs until pale yellow, then add melted butter, sugar and vanilla extract.

Mix the dry ingredients to the wet, in two additions, mixing just until absorbed. Fold in nuts, chocolate and pineapple.

Divide the dough into 3 logs (about 1 foot long and 3 inches wide), put on parchment paper and place on separate baking sheets. Bake at 350 degrees F until light brown around the edges, 25 to 30 minutes.

Cool logs for 20 minutes (leave on baking sheets).

Reduce the oven temperature to 325 degrees F.

Cut logs crosswise (for prettier cookies, cut on a 45-degree angle about 1/2-inch thick).

Place cookies cut-side down on the baking sheets. Bake each side until crisp, about 8 minutes each side. Cool biscotti.

Melt white chocolate and cream together in a double boiler. Mix until creamy and all chocolate chips have melted.

Dip cookie in chocolate, covering about half.

Optional: Dip end immediately into fine nuts. Place on wax or parchment paper.