Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a large mixing bowl, beat the butter, cream cheese, sugars, vanilla extract, baking powder, and

salt until light and fluffy.

Add the eggs, one at a time, beating until well combined.

Add the flour and mix until a smooth dough forms.

Fold in the macadamia nuts and the chocolate chunks until evenly distributed.

Divide the dough in half and shape each half into a log, approximately 10 inches long and four inches wide. Place the logs on the prepared baking sheet, leaving space between them.

Bake in the preheated oven for 25-30 minutes.

Remove from the oven and let it cool for 10-15 minutes.

Melt the brown chocolate in a double boiler or in a microwave-safe bowl in 30-second intervals until smooth. Pour the chocolate over the biscotti and spread it evenly with the back of a spoon.

Melt the white chocolate (in a double boiler or microwave) and mix with the sour cream until

well combined. Use a spoon to drizzle the white chocolate over the brown chocolate in a random

circular motion.

Sprinkle chopped pistachios along the edge.

Use a sharp knife to slice the logs into one-inch slices.