Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.
White Chocolate Macadamia Biscotti
1 cup butter
1 1/2 cups sugar
2 teaspoons vanilla extract
1/4 cup amaretto liqueur
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups chopped macadamia nuts
1 1/3 cups white chocolate chips
Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.